This week's garden treasure: Roucou

 

                                                                    Bright red pods of the Bixa orellana tree

                                                                                   

                                                               The delicate pink blossom of  B. orellana

The great thing about having gardening friends is the chance to share recipes, tips, produce, seeds, and plants. And let’s not forget the local market—my favorite spot to meet farmer friends and explore their fresh goodies.

 This week’s garden treasure is none other than “Roucou” also known as the Bixa orellana tree. Its vibrant seeds are the source of Annatto, a natural bright red-orange condiment that’s a staple in Caribbean cuisine, especially here in Trinidad and Tobago.

For those unfamiliar, Annatto is a natural food coloring and flavor enhancer widely used in cuisines from the Caribbean to Latin America and beyond. 

It’s packed with antioxidants and carotenoids, giving it potential health benefits like supporting eye health, reducing inflammation, and boosting your immune system. However, as with any natural ingredient, it’s best used in moderation—some people may experience allergic reactions, so test a small amount if you’re trying it for the first time.

As a child, we had a huge Roucou tree in our yard. My sisters and I loved cracking open the pods and using the red seeds as pretend lipstick—ah, the simple joys of childhood!

Fast forward to this week, I got a large bowl of  Roucou pods   from a gardening friend, and I decided it was time to make my own Annatto extract from scratch.

Here’s how you can do it too:

What You’ll Need:

• Roucou pods

• Warm water

• Salt

• A large bowl (aluminum or glass, as the seeds can stain light-colored plastic)

• A spoon to scoop the seeds

• Disposable gloves

Method:

Extract the Seeds: 

Squeeze the pods to open them and scoop out the seeds into the bowl.

Roucou pods opened to show seeds

                                                       Extracted seeds 

    

                                                                                                                

                                                                         

Prepare the Extract:

Add just enough warm water to cover the seeds (about 2 parts water to 1 part seeds). Wearing gloves, massage the seeds in the water to release the red extract. Pour the liquid into a small saucepan or pot.

                                       

Repeat if Necessary:

You may need to “massage/wash” the seeds a few times to get all the color out. I did three rounds.

 Preserve the Extract: 

Collect all the red liquid in the saucepan and add ½ to 1 teaspoon of salt. (This acts as a preservative).

Heat the Mixture: 

Bring the liquid to a boil, but don’t let it boil over. I heated mine for about 10 minutes.

Cool and Store: 

Allow the mixture to cool, then pour it into a clean jar and refrigerate.

And that’s it! You’ll end up with a gorgeous red-orange liquid ready to use in your favorite dishes.

                                                         Beautiful red - orange annatto extract ready to use

Tips:

• Annatto stains so always wear gloves to avoid staining your hands.

• The seeds can leave a greasy, sticky residue in the bowl, but a good dishwashing liquid will take care of that.

Sticky red stained gloves                                                             Greasy, sticky residue in the bowl

Annatto’s versatility in the kitchen is unmatched—use it to add colour and a mild flavor to rice, stews, and even baked goods. 

If you come across Roucou pods, why not give it a try? I’d love to hear how it turns out for you. 

Happy experimenting!

The Grey-Haired Gardener