Natural Sources: Colors


Bixa orellana
A reddish-orange coating surrounding the outside of the seed of a South American tree. Commonly used in Latin American and Caribbean dishes.


Beta vulgaris
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.

Black Carrot

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.


Daucus carota
A common root vegetable that is typically orange, red or purple in color. Orange varieties are highly prized for their alpha and beta carotene content.


Gardenia jasminoides
Sourced from the fruit of Gardenia, this blue stable color delivers beautiful hues in rice, confectionery, bakery and dairy products.


Capsicum annuum
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.


Raphanus sativus
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.

Red Cabbage

Brassica oleracea
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.


Arthrospira plantesis
A blue-green cyanobacteria that grows in fresh water. Spirulina has been consumed extensively in recent years as a dietary supplement.


Solanum lycopersicum
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.


Curcuma Longa
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.


Dioscorea alata
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.

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