Top 15 Natural food dye tricks for more colorful cuisine
It’s great to reduce food waste: If you weren’t already on board, creating your own natural food dyes is a great.
The method: Because you’re not using chemicals, the trick to getting as vibrant a color.
The powder method: Powders are the easiest method because they dissolve and are already somewhat concentrated.
The powder method: Powders are the easiest method because they dissolve and are already somewhat concentrated.
And now, the color guide: Sources for natural colorings can be found where you least expect.
Pink: If you want to achieve a pretty pink hue, the best dyes to use are strawberries and raspberries.
Red: For a deeper, stronger color, beets and cherries do a great job.
Orange: Carrots, paprika, and yellow-fleshed sweet potatoes can be used to achieve a great orange color.
Yellow: For a vibrant yellow and a nice boost of anti-inflammatories, saffron and turmeric.
Green: Spinach, matcha powder, and spirulina are healthy and energizing.
Blue: Boiling sliced red cabbage, straining it, and letting it simmer will present a deep purple liquid.
Purple: Despite their name, blueberries will actually produce a more purple color, along with purple sweet potato or yam.
Brown: Coffee, tea, and cocoa will easily do the trick if you’re looking for a more brown color.
Black: If you can’t get your hands on squid ink, the more readily available option is activated charcoal.
Peach: Boiling the seeds of avocados can actually draw out a warm peach color.