here to read about dendê), or a natural, seed-derived coloring agent called urucum in Portuguese, but which is better known in North America as either achiote or annatto. Urucum is added to soups, stews, and other dishes when the cook desires the red-orange color it imparts, but does not want to add an additional flavor to the dish. Dendê is as strongly-flavored as it is highly-colored, and because of this, is not appropriate to add to a dish merely to color it. It will dramatically change the flavor profile. Urucum, on the other hand, has minimal flavor, and can be added to almost any dish without changing the flavor.