Also called colorífico in Portuguese, this seasoning is prepared by heating annatto seeds in a little oil and then grinding them with some corn meal (U.S. / maize flour in U.K.), or manioc flour, and sieving to obtain a fine powder with a very intense red color. The resulting flavor is somewhat reminiscent of nutmeg, but it is mainly used, in most kitchens, to add color to dishes. It is a quintessential ingredient of Moqueca Capixaba (fish stew from Espírito Santo region) and it is often added to braised chicken, among other regional recipes. In Spanish, the term colorau is also used to name a red powder, similar to paprika, made of ground chilies – therefore, it adds a stronger flavor to food when compared to our product, made with annatto.