Is roucou the same as achiote? The Truth Behind Annatto's Regional Names

November 29, 2025 •

3 min read

Native to tropical America, the evergreen Bixa orellana shrub is known by many names across the globe, leading to the common confusion of whether roucou is the same as achiote. While the names may differ, they refer to the very same seeds and extract, with distinctions arising from regional preparations and culinary traditions.

Quick Summary

Roucou and achiote are interchangeable names for the seeds and extract of the Bixa orellana tree, also known as annatto. Regional preparation methods often lead to distinct products, such as achiote paste in Mexico and roucou oil in the Caribbean.

Key Points

Single Source: Both roucou and achiote are different regional names for the annatto seeds of the Bixa orellana tree.
Regional Naming: Achiote is primarily used in Mexican and Spanish-speaking Caribbean cuisine, while roucou is used in the French Caribbean and Trinidad.
Preparation Differences: The key distinction lies in the preparation, with achiote often used in a spiced paste and roucou frequently made into a simple oil or water-based extract.
Culinary Use: Achiote paste is used as a marinade or rub for meats, while roucou extract is used more simply to add color to rice, stews, and sauces.
Beyond the Kitchen: The annatto seed has also been historically and commercially used as a powerful natural dye for cosmetics, textiles, and body paint.

One Tree, Many Names: Understanding the Annatto Source

At the heart of the confusion lies a simple fact: roucou and achiote are different regional names for the same ingredient, the vibrant red-orange annatto seed. These seeds come from the tropical Bixa orellana tree, a species native to the tropical Americas, including the Caribbean and Mexico. For centuries, indigenous peoples used the seeds' colorful pulp for body paint, cosmetics, and culinary purposes, earning it the nickname "the lipstick tree".

The Language of Annatto

Annatto: This is the most universal name for the seeds and extract.
Achiote: Primarily used in Mexico and other Spanish-speaking regions, the name derives from the Nahuatl word achiotl.
Roucou: Prevalent in the French-speaking Caribbean (like Martinique) and Trinidad and Tobago, where its name is a variation of the Tupi word urucum.
Atsuete/Achuete: The name used in the Philippines, where the spice was introduced by the Spanish.
Other names: Bija (Dominican Republic), urucum (Brazil), and onoto (Venezuela).

Culinary Preparations: Where the Differences Emerge

While the source is identical, the regional preparations and the resulting products are what truly distinguish roucou from achiote in culinary practice. This table highlights some of the key differences between the traditional uses associated with each term.


Feature	Achiote (in Mexican/Spanish Caribbean tradition)	Roucou (in French Caribbean/Trinidad tradition)
Primary Product	Achiote Paste (Recado Rojo)	Roucou Oil (huile de roucou) or water-based extract
Ingredients	Annatto seeds ground with spices (cumin, oregano, coriander, cloves, garlic) and a citrus or vinegar liquid base.	Annatto seeds steeped in a cooking oil (for oil) or boiled in water (for liquid extract).
Flavor Profile	Earthy, peppery, slightly sweet and smoky from the spice blend; often more pungent.	Subtler, milder flavor; primarily prized for its coloring properties.
Common Use	Marinade or rub for meats (like cochinita pibil) and sauces.	Used as a natural food coloring for rice, stews, and fish dishes.
Preparation Method	Dry spices are ground, then blended with liquid ingredients to form a paste.	Seeds are simmered in oil or soaked in hot water to extract the color, then strained.

Achiote Paste in Action

Achiote paste, a cornerstone of Yucatecan cuisine, is a complex blend of achiote seeds and other robust spices that provides both color and a distinct flavor. It is most famously used for marinating pork in the classic dish cochinita pibil. The paste can also be diluted to create a flavorful sauce for grilled meats or fish.

The Role of Roucou Oil

In the Caribbean, particularly Trinidad and Tobago, the term roucou often refers to a liquid extract or infused oil. This oil is prepared by gently heating the seeds in oil until the vibrant red-orange color is released. The resulting roucou oil is then strained and used to give a brilliant hue to stews, rice, and soups. A water-based extract is also made for a similar purpose.

Beyond the Plate: Other Applications of Annatto

Historically and even today, the seeds of the Bixa orellana tree have been used for more than just cooking. Their powerful coloring agents, primarily the carotenoids bixin and norbixin, have a wide range of applications.

Some of the most notable non-culinary uses include:

Body and Face Paint: Indigenous cultures used the vibrant red pigment for ceremonial body decoration and sun protection.
Cosmetics: The "lipstick tree" nickname persists, as annatto is still used in commercial and natural lipstick and other beauty products.
Dye: Annatto is a natural dye for textiles and fabrics, offering beautiful warm shades.
Commercial Food Coloring: As the food additive E160b, annatto is used to color many commercial products, including butter, margarine, cheddar cheese, and smoked fish.
Medicine: Traditionally, it was used to treat various ailments, including skin problems, fevers, and digestive issues.

Conclusion

So, is roucou the same as achiote? The short answer is yes, as they both originate from the annatto seeds of the Bixa orellana plant. The differences in usage and flavor profile are not inherent to the seed itself but are defined by the traditional regional preparations associated with each name. Whether you are using a spiced Mexican achiote paste for cochinita pibil or a Caribbean roucou oil to color your rice, you are ultimately cooking with the same remarkable seed. Understanding these nuances enriches your appreciation for the diverse culinary traditions of Latin America and the Caribbean.

Learn more about this versatile ingredient at The Spruce Eats.

Frequently Asked Questions

Annatto is the common international name for the seeds of the Bixa orellana tree, which are used as a spice and natural food coloring.

Achiote paste is made by grinding annatto seeds with other spices such as cumin, oregano, and coriander, along with garlic and a liquid like vinegar or bitter orange juice.

Annatto seeds have a mild, earthy, and peppery flavor with subtle sweet notes, though they are often used more for their vibrant coloring.

Roucou oil, made by infusing annatto seeds in cooking oil, is used to add a warm, golden-orange color to many Caribbean and Latin American dishes, especially rice, stews, and fish.

Annatto has been used as a cheaper substitute for saffron to replicate its golden color, but it does not replicate saffron's unique flavor.

You can find annatto seeds, powder, or paste at Latin American, Caribbean, or international grocery stores, as well as online from many retailers.

Yes, annatto is a common and non-toxic food additive (E160b in Europe) used to color commercial products like butter, margarine, cheddar cheese, and some snack foods.