Annatto

Rocou (graines de rocou)

What it is

The orellana in its name is the conquistador who came down the Amazon in 1542; the peoples he passed were already painting themselves with the seed, a use recorded long before any European kitchen wanted the colour. The same pigment now tints Mimolette, Red Leicester and most orange cheddar — the seed does almost nothing to the taste and everything to the look.

In the kitchen

Warm the seeds in oil or lard over the lowest flame until the fat runs orange, three or four minutes, then strain them out and throw them away. Let the fat get properly hot and the colour turns brown-green with no way back; one tablespoon of seeds colours a cupful of fat.

Goes with

Pork Garlic Orange Cumin Oregano Lard Corn Bay leaf

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