Brazilian fish stews get their red color and earthy taste from annatto, which is a ground seed important in Brazilian cuisine. The seed comes from achiote trees, which grow in Brazil and throughout Central and South America; in Brazil, dried and ground annatto is called colorau. Seafood gets added piquancy from dried malagueta, a ground powder made from the extremely spicy malagueta chili pepper. This pepper, which Brazilians use in both fresh and dried form, is more than 20 times hotter than a jalapeno pepper. Native to Brazil, its popularity spread to Portugal and Mozambique, where it also is a culinary staple.