Natural Food Coloring Agents

Natural Food Coloring Agents

Plant roots (Ratan Jot), Turmeric, flowers (Saffron, Maval), Fruits (Embelica), tree barks (Dalchini), tea, and vegetables Beets, Paprika) are used to create food colors.

Hindi Name	English Name	Color
Amla	Emblica	Black
Chai	Tea	Black or dark brown
Chukundar	Beet	Purple red
Dalcini	Cinnamon, Cassia	Almond brown
Degi Mirch	Kashmir Paprika	Crimson red
Haldi	Turmeric	Bright yellow
Kesar	Saffron.	Reddish Yellow
Maval petals	Cock's comb petals	Pinkish Maroon
Ratan Jot	Alkanet Root	Beet Red

1. Amla, tea are commonly used to color Chickpeas for Pindi Cholay

2. Ratan Jot, Degi Mirch, and Maval petals are commonly used to make Rogan Josh and Tnadroori Chicken.

3. Kashmir 'Mogra Cream' is considered as the best saffron in the world. Always buy saffron stigma also known as threads, strands, or strings. Do not buy powdered saffron. Saffron loses flavor with time. Powdered saffron loses flavor quicker than strands. Powdered saffron may also be cut with turmeric to cut cost.