I’ll never forget the sight of my granny in the kitchen, her hands stained deep red as she rubbed roucou seeds by hand.
She’d store the liquid in recycled rum bottles or glass jars, lining them up neatly on the shelf. Anytime she made stew, she’d reach for that roucou. That earthy, peppery note gave her cooking a signature touch.
Today, I’m bringing back that tradition with three easy ways to make roucou: the liquid, the oil, and the paste.
What Is Roucou?
Roucou, also called annatto or achiote, comes from the seeds of the Bixa orellana tree.
It’s used across the Caribbean, especially in Trinidad and Tobago, to color and flavor foods like stews, rice, soups, and pastelles. The seeds give off a deep red pigment that adds both beauty and depth to any dish.
In Trinidad and Tobago, roucou has its roots in the island’s Amerindian heritage. Indigenous groups, such as the Caribs and Arawaks, used the red pigment not only in food but also as body paint, lip color, and an insect repellent.
The Bixa orellana tree thrived across the island, and traditional communities made their roucou from scratch. Families in places like Paramin, Lopinot, and Sangre Grande still remember grinding seeds and bottling roucou for everyday use.
How to Make Roucou Liquid?
Ingredients:
- 1/4 cup roucou (annatto) seeds
- 1/2 cup warm water
- 1/2 teaspoon salt (optional for preserving)
- Gloves (to prevent staining)
- Fine strainer or cheesecloth
- Clean glass jar or bottle
Instructions:
- Soak the roucou seeds in warm water for 10–15 minutes.
- Wearing gloves, rub the seeds between your fingers to release the red color into the water. Do this for about 5–10 minutes.
- Strain the liquid through a fine strainer or cheesecloth into a clean bowl.
- Add the salt if using.
- Pour into a clean glass container and store in the refrigerator for up to one month.
How to Use Roucou Liquid?
- Add 1–2 tablespoons to stew chicken or stew goat while browning.
- Use in pelau for color and depth.
- Mix into soups or rice dishes for an earthy, savory edge.
How to Make Roucou Oil
Ingredients:
- 1/2 cup roucou seeds
- 1 cup vegetable oil (or coconut oil for extra richness)
Instructions:
- Heat the oil over low heat in a saucepan.
- Add the seeds and simmer gently for about 8–10 minutes until the oil turns bright red-orange.
- Remove from heat and let cool.
- Strain out the seeds and store in a clean, dry glass bottle.
Storage: Keeps well in a cool dark place or the fridge for up to 2 months.
How to Make Roucou Paste?
Ingredients:
- 3 tablespoons roucou seeds
- 3 tablespoons coriander seeds
- 3 tablespoons dried oregano
- 3 teaspoons cumin seeds
- 3 teaspoons black peppercorns
- 6 cloves
- 3 teaspoons salt
- 1 garlic bulb
- 1/2 cup lime juice
Instructions:
- Grind the roucou, coriander, oregano, cumin, peppercorns, and cloves into a fine powder.
- Add the garlic, salt, and lime juice to form a thick paste.
- Store in a glass jar in the fridge for up to 1 month.
What Are the Benefits of Roucou?
Beyond its beautiful color and flavor, roucou is loaded with health benefits:
Rich in antioxidants like bixin and norbixin, which help fight free radicals.
Contains anti-inflammatory compounds that may ease swelling and promote skin health.
Used in folk medicine to support digestion, soothe heartburn, and reduce constipation.
Has antimicrobial properties to help fight bacteria.
May help regulate cholesterol levels and support kidney function.
The pigment compounds are fat- and water-soluble, which means whether you make roucou with oil or water, your body will still benefit.
Wrapping Up
Whether you’re making the liquid like Granny did, the vibrant oil for frying, or a spicy paste to marinate meats, you’re adding something special to your kitchen. With every stir, pour, or rub, you’re honoring generations of Caribbean cooks who came before you.