A reddish-orange coating surrounding the outside of the seed of a South American tree. Commonly used in Latin American and Caribbean dishes.
Also called beetroot, grown for the taproot portion of the beet plant. The beet is vibrant red to reddish purple in color and is a popular ingredient to color foods in the pink to red hue ranges.
Daucas carota Black or purple carrots are root vegetables that provide very stable anthocyanins to color foods naturally. Commonly used in confectionery, fruit preparations, dairy applications, sauces and beverages.
A common root vegetable, orange, red or purple in color. Orange varieties are highly prized for their alpha and beta carotene content.
Sourced from the fruit of Gardenia, this blue stable color delivers beautiful hues in rice, confectionery, bakery and dairy products.
A spice made by grinding the flesh of dried sweet red peppers. Commonly used as a seasoning in various cuisines as it provides both color and flavoring.
An edible root vegetable with skin and flesh colors ranging from white to red, purple, yellow, green and black. Most often eaten raw for their crisp, fresh texture and sharp, peppery flavor.
The red cabbage is a leafy vegetable with dark red/purple leaves. Cabbage plants will change colors according to the pH value of the soil. It is a commonly found vegetable in Northern Europe, the Americas and China.
An acidic edible fruit of the perennial tomato plant, tomatoes are grown and eaten around the world. Their lycopene pigment allows for a range of natural color hues from yellow to red.
A rhizome or root-like structure of an herbaceous perennial plant in the ginger family. Dried turmeric is commonly used in Indian cuisine, curry powders and mustards.
A tuberous root vegetable with natural color pigments in the anthocyanin family, the purple yam variety provides purple-red hued natural colors. The natural color of the vegetable lends itself to sweet confectionery and dairy applications.