Colorau, or colorÃfico (Portuguese), is a seasoning made by heating annatto seeds in oil, and then grinding them with corn meal or manioc flour. The resulting spice is intensely red and has a mild aroma similar to nutmeg.
It is an ingredient of moqueca capixaba (fish stew), braised chicken, and other regional dishes.
The term is also in Spanish to refer to a powder of ground chilies, similar to paprika.