Roucou Oil (St. Barthelemy)

Roucou oil comes from the annatto plant, which is native to the Amazon rainforest, Africa, the Caribbean and even Asia. This evergreen shrub is also known as bixa and achiote and is sometimes called the lipstick tree because of the pink flowers and spiny red fruit. The oil is harvested from the seeds of this heart-shaped fruit and the rich colour is used as a dye. Roucou oil is rich in beta-carotene along with ellagic acid, which helps to neutralize free radicals. Roucou seeds contain alpha and beta-carotenoids, proteins, saccharose, cellulose, bixaghanene, bixeine, bixol, crocetin, ishwarane, isobixiine, phenylanine, salicylic acid, threonine, acid tomentosa, and tryptophan. The seeds have been used to make teas, astringents, and anti-inflammatory products to treat dysentery, fevers, and skin problems. It was even used as an antivenin against snake bites. Today, the dyeing power of the seeds creates a colourful paste for colouring cheeses, soups, and often replaced by saffron.

In a pretty bottle, mix fresh roucou seeds and good-quality sunflower oil.

Let the seeds sit in the sun for 15 days, shaking the bottle from time to time. The oil will take on a nice red tint, and can be used in court bouillon and any cooked vegetables in a sauce.