Dried Roucou (Annatto / Achiote Seeds) — The Caribbean’s Golden Spice

• Product: Dried Roucou (Annatto / Achiote Seeds)
• Also Known As: Annatto, Achiote, Bija, Urucum
• Net Weight: 30g
• Origin: Popular across Trinidad & Tobago, Central America, and the Caribbean
• Dietary: Vegan, gluten-free, natural food colouring
• Flavour Profile: Mildly peppery, earthy, faintly nutty — not hot
• Best Uses: Trinidadian pastelles, pelau, rice dishes, stews, Caribbean marinades, natural food dye
• Shipping: Ships from Sydney across all of Australia

What Is Roucou / Annatto?

Roucou (pronounced roo-COO) is the Trinidadian and French Creole name for annatto seeds — the dried berries of the Bixa orellana (achiote) tree. Known across the world as annatto, achiote, bija, or urucum, these small reddish-orange seeds are one of the Caribbean’s most essential natural spices — used both for their mild, peppery flavour and their vivid golden-orange colour.

Think of roucou as the Caribbean’s answer to saffron — a natural colourant that also adds depth of flavour. The seeds themselves have a hard shell and don’t dissolve easily, so they’re typically used by “bleeding” their colour and flavour into warm oil or water. The resulting roucou oil becomes a cooking base for countless Caribbean dishes.

A Spice With Ancient Roots

The indigenous peoples of the Americas used annatto long before European contact — as body paint, hair dye, insect repellent, and medicine. Today it’s widely used commercially as a natural food colouring (E160b) in cheeses, butters, snack foods, and beverages. In the Caribbean, it’s a kitchen staple with deep cultural significance, most famously used during Trinidad’s Christmas pastelles season.

How to Use Dried Roucou — The “Bleeding” Method

1. Heat 2–3 tablespoons of vegetable or coconut oil in a small pan over low-medium heat.
2. Add 1–2 teaspoons of dried roucou seeds to the warm oil.
3. Stir gently and allow the seeds to “bleed” their colour into the oil for 3–5 minutes — the oil will turn deep golden-orange.
4. Remove seeds by straining or using a spoon. Do not let the oil overheat or the colour will darken and become bitter.
5. Use the roucou-infused oil as your cooking base for rice, stews, sofrito, pelau, and pastelles.

Dishes to Make with Roucou

Roucou is essential for Trinidadian pastelles (cornmeal-wrapped meat parcels cooked in banana leaf — a Christmas tradition), pelau (one-pot rice and peas), Caribbean stews and braises, and flavoured rice dishes. It pairs beautifully with Caribbean seasonings to build the base of an authentic sofrito or green seasoning.

At just $2.00, this is the perfect introduction to authentic Caribbean cooking. A little goes a long way — one 30g pack will colour and flavour dozens of dishes.

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