Roucou, also known as annatto, is a natural coloring and flavoring agent used in many cuisines around the world. It is derived from the seeds of the Achiote (Bixa orellana) tree, which is native to tropical regions of the Americas. The seeds are covered with a reddish-orange waxy coating, which is ground into a paste or powder and used in various dishes.
Roucou has a slightly sweet and nutty flavor, and is commonly used to add color and depth to dishes such as rice, stews, soups, and sauces. In addition to its culinary uses, roucou has also been used for medicinal purposes by indigenous peoples of the Americas for centuries. It has been traditionally used to treat a variety of ailments, including fever, diarrhea, and inflammation.
Roucou is also believed to have antioxidant and antimicrobial properties, which may help to protect the body from harmful free radicals and prevent certain infections. It has also been used as a natural sunscreen, due to its ability to absorb UV rays and protect the skin from damage. Overall, roucou is a versatile and beneficial ingredient that adds both flavor and health benefits to many different types of dishes.
Course: Sauces
Cuisine: Amerindian
Ingredients
- Roucou fruit Achiote
Instructions
- Step 1
- Gather some of the fruit (Achiote, Bixa orellana) and scrape out the seeds into a bowl using a spoon. Add some water and allow to soak for a few hours or overnight if you have time.
- After soaking, strain the water in a separate bowl. Add a little water to the seeds and rub the seeds between your hands to get some more of the dye out and strain again. This could be done about three times.
- Bring the roucou to a boil and add salt to taste. Not too much though. Set aside to cool. When cool pour in bottles and store.
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Recipe © Simply Trini Cooking. All rights reserved
Roucou
Ingredients
- Roucou fruit Achiote
Instructions
- Step 1
- Gather some of the fruit (Achiote, Bixa orellana) and scrape out the seeds into a bowl using a spoon. Add some water and allow to soak for a few hours or overnight if you have time.
- After soaking, strain the water in a separate bowl. Add a little water to the seeds and rub the seeds between your hands to get some more of the dye out and strain again. This could be done about three times.
- Bring the roucou to a boil and add salt to taste. Not too much though. Set aside to cool. When cool pour in bottles and store.
