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roucou

anchiote

Open fruit of Bixa orellana, showing the seeds from which en:Annatto is extracted, photographed in Campinas, Brazil

Made from South American annatto seeds, roucou is used as a red colouring with an earthy flavouring; it’s often made into a paste with cumin, pepper, coriander, oregano, cloves, and garlic.

Herbs and spices
Text © Dana Facaros

Image by Leonardo Ré-Jorge