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Natural dyes with their own hands or how to eat without E-additives
Taking care of health: the secrets of creating natural food dyes from products that are undoubtedly present in your kitchen.
Pink and Red
There are many red fruits that can give your dessert elements a bright shade. Experts advise to pay attention to the beets: its feature in the most saturated color with minimal transfer of flavor. What can be said about no less high-quality dyes like raspberries or pomegranates. They saturate the product not only with a persistent beautiful shade, but also can drastically change the taste and smell of the dish.
In the case of beets, it is recommended to use squeezed raw vegetable juice or boiled broth as a coloring concentrate. It is necessary to boil beets for about an hour, and after straining, it is recommended to add a pinch of citric acid to the mixture to fix the color.
If you decide to use raspberries or pomegranates, chop the berries in a blender and strain the coloring juice through a fine sieve.
Citrus fruits look promising, but, to a regret, they are not suitable as a dye at all. For a beautiful peach shade carrot is ideal. The technology is the same: grinding - filtering.
In search of a yellow dye, immediately look into the box with the spices! Turmeric and saffron flowers can give the dish a beautiful sunny shade. Saffron is a very expensive spice, but even its tiny pinch can give an amazing color to the dough. For baking, it is best to use a little alcohol infusion of saffron.
Fresh turmeric has a clear and penetrating aroma, but the old one will not give the dish either taste or smell, but only color. At the same time it will remain as harmless to health. Fresh turmeric powder in excess can give the product a slight bitterness. But if you use seasoning in baking with lemon, its specific smell and taste are neutralized.
Green dye can be obtained from spinach leaves.To do this, squeeze the green juice of the leaves or spinach through a meat grinder, and, adding to it an equal amount of water, bring almost to the boil. Then the mass is filtered through a sieve.
Blue and purple
And finally, a tricky couple! Achieving a natural blue or purple hue is more difficult, but still possible. By repeating the standard berry processing procedure described in the Red and Pink section with blueberries and blackberries, you have a chance to get a rich blue-violet dye.
But experts of eco-culinary recommend not to forget about the properties of another familiar to us pain. Get ready, for you it will be a surprise ... Cabbage! Yes, it is red cabbage that can be used to produce both blue and violet dye.
Slice the cabbage and cook until the broth becomes dark and concentrated. This is a purple dye. To turn it into blue - gradually add soda to the emulsion!
Before you start experimenting with natural food colors, do not forget that the result will have some differences in comparison with the bright colors of the “shop” desserts to which you are accustomed.Natural dyes are not so saturated, but you will never have doubts about their benefits and quality.