Colours are what make our favourite foods more appealing to the senses. It’s tough to picture sweet treats like candy, cookies, and cakes without the beautiful colours in the icing and other designs. With more and more people becoming health conscious and aware of what they put into their bodies, it is no surprise that they prefer a natural route for food coloring too.
Making your own food coloring is quite simple, and the benefits of avoiding synthetic colours make the time and effort you put into DIY food colours totally worth it. Here are some of the easiest and most effective tips to make natural food colors in your own kitchen:
1. Pick your source
Just take a look in your fridge or pantry and you’ll find many sources for natural food colours. Here is a list of some favourites we have for commonly used colours:
- Red: Beetroot, Tomato
- Pink: Strawberries, Pomegranate
- Yellow:- Turmeric, Saffron, Mango
- Green: Matcha, Spinach, Parsley
- Orange: Carrot
- Blue: Red Cabbage & Baking Soda
- Purple: Blueberries, Sweet potato
- Brown: Coffee, Cocoa, Tea
2. Consider your flavour of choice
Flavour is a significant element that makes natural colours superior to artificial ones. As the colour comes from real ingredients, there is a slight flavour in the final product. The more colour you add, the stronger the flavour will be. While using ingredients such as spinach or tomato, be careful of how many colours you add so that you don’t overpower the actual food product you are using it for with the colour’s flavour.
3. Know the difference between powder and liquid bases
DIY food colouring is divided into two types: powders and liquids. Powders are more popular because of how easy it is to make them. They also dissolve quickly and are more concentrated, giving a richer colour. You can make your food colour in powder form from pulverizing fruits and vegetables in a grinder or buying freeze-fried vegetables and grinding them to a powder.
To make a concentrated liquid colour you can make a juice or a pureé from your fruit or vegetable of choice. Pureés are thicker in consistency, so you can strain them and then reduce them. Liquid bases need to be evaporated to get the final concentrate to get rid of any excess water that could negatively impact the recipe you are adding it to.
Let us take you through some quick and effective food coloring recipes that you can whip up right at home.
- Wash and chop beetroots and place them in a small pot of water.
- Bring this to a boil and reduce the flame to a simmer till the beets become tender.
- Strain this liquid to get your liquid red base
You can also use pomegranate juice as an alternative.
- Peel and chop golden beets.
- Add ½ a cup of water and a teaspoon of turmeric
- Microwave this mixture to soften the beets for about 30 seconds
- Blend the mixture and strain it to get your final golden yellow liquid base
Make some juice from spinach leaves or toss them into the batter of what you are making to get a nice soft shade of green. Parsley juice or wheatgrass juice also work here. We hope you liked these tips and are ready to get cracking on making some healthy and natural food colours in your own kitchen!