Manda Ruby wrote:
>
> The recipe I have does suggest to brush a little oil when baking the
> chicken. If I use the anantto in oil to do that, it'd only be on area
> I brush the oil. I might as well forget it. I used saffron and it was
> really good. I guess, I'll stick with that.

If you have something that is really good, why switch?

> If Anntto is extracted in oil, then what was in that marinade Chicken
> Fajita - has yellow color - bought from a Mexican store? It tasted
> good but didn't taste like Fajita.

I haven't used annatto. It's possible that it's
also extractable into water. Since you've already
bought it, why not try soaking some overnight in water?
If water can extract sufficient color, then you're
in business.

A bright natural yellow color can be extracted from
tumeric, though I would expect yellow food coloring
to be used in a commercial setting unless otherwise
specified. FD&C Yellow No. 5 (tartrazine) is the
last artificial food coloring that FDA is considering
banning. When the FDA was formed, there were about
150 artificial food colorings, some quite dangerous.
Today, there's a little over a dozen left, all of
which are about as safe as table salt, except this one,
which provokes allergic reactions in a small minority
of people. I think it's about 1 in 10,000 or so.