Annatto

Annatto: Red seeds at the heart of Guadeloupean traditions

Annatto (Bixa orellana) is one of those tropical plants whose uses go far beyond its ornamental appeal. Its seeds are coated in an orange-red substance that is particularly rich in pigments. They are notably used to produceannatto oil, traditionally obtained by macerating the seeds in vegetable oil.

In Guadeloupe, annatto naturally finds its place in Creole cuisine. Its oil is used to add color and flavor to various dishes, most notably the traditional fish court-bouillon. The pigments extracted from its seeds are also known as annatto and are used today as food coloring in many countries.

Roucou is also linked to one of the most vibrant traditions in Guadeloupe: the carnival. Some participating groups use roucou oil or pigments to color their skin and achieve that characteristic orange-red hue. The plant's pigments had long been used by various indigenous peoples of tropical America for body painting.

In traditional Caribbean practices, roucou oil is also applied to the skin, notably to repel insects or when exposed to the sun. These are popular uses of the plant and do not replace the need for proper sun protection against UV rays.

Observing the roucou at the Jardin de Valombreuse is a great way to discover a plant that is botanical, cultural, and culinary all at once. Much like the cacao tree or the bay rum tree, the roucou bears witness to the close ties that have long united tropical plants, cuisine, and Caribbean traditions.