Pronunciation: [ɹˈa͡ʊkuː] (IPA) 
Roucou, a plant native to Central and South America, is also known as annatto. The word is pronounced as /ruːkuː/ in IPA phonetic transcription. The spelling of roucou is derived from French, where it is spelled as "roucou." The word has also been adopted in Spanish as "rocou" and in Portuguese as "urucum." Roucou is commonly used as a natural food coloring and is prized for its earthy, slightly nutty flavor.
Roucou is a noun that refers to a natural dye or coloring agent obtained from the seeds of the achiote tree, scientifically known as Bixa orellana. The achiote tree is native to tropical regions of the Americas, particularly Central and South America, and has been widely cultivated for its culinary and medicinal purposes. The seeds of the achiote tree are covered by a bright red pulp, which is extracted to produce the vibrant red dye known as roucou.
Roucou has been used for centuries by indigenous cultures as a natural pigment to color food, textiles, and body paints. In culinary applications, it is commonly used to give a reddish hue and a subtle earthy flavor to various dishes such as rice, meat, fish, and stews. It is a significant ingredient in traditional Latin American and Caribbean cuisines, contributing to the distinctive color and taste of many iconic recipes.
Furthermore, roucou is also known for its use in cosmetics and skincare products, as it is believed to have antioxidant and skin-nourishing properties. It is often used in the production of lipsticks, blushes, and hair dyes to add a natural reddish tint.
Overall, roucou is a versatile natural dye and coloring agent that has found its way into various cultural practices, including culinary arts and cosmetics, due to its vibrant red hue and unique earthy flavor.
The word "roucou" comes from the Taíno language, which is an indigenous language spoken by the Taíno people of the Caribbean. In Taíno, "rocú" means the red color, which also refers to annatto, a reddish-orange dye derived from the seeds of the achiote tree (Bixa orellana). This dye was historically used by the Taíno people as body paint and a coloring agent for food. Over time, the word "rocú" evolved into "roucou" in French, which is the current term used to refer to annatto or the dye it produces.
