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Anyone have any success using fruit/herbs/powders as food coloring? Ideally, it would not change the texture or taste.

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asked Sep 08 '11 at 16:48

VBaker's gravatar image

VBaker
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I'd also like to know. I've tried blueberries with very little success. I was trying to color icing, and I added so many blueberries that it needed more sugar to thicken it up again, and the colour barely changed.

(Sep 09 '11 at 00:12) martin ♦

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There are a lot of things you can use as natural coloring. For instance, achiote seeds, saffron, turmeric, and paprika all work well for coloring. All of these have very light flavors if used in small amounts, but they will affect the flavor somewhat. The same is true for using juices from blueberries, beets, or others—you can get a brilliant color, but the more you add, the more it will affect flavor.

However, if you check your local natural grocery or health food store, you can usually find natural food coloring that use extracts from some of the above named items. These typically do not have any flavor associated with them, and I have used a set from India Tree them with some success. The real caveat here is that you won't get bright, saturated colors like you get using "traditional" food coloring—the colors will be more muted and there is less variety.

I picked mine up at a local Whole Foods, but here's a link to get them from Amazon if you don't have one nearby: India Tree Natural Decorating Colors Set, 3-Count Packages 2.25 ounces (Pack of 2)

answered Oct 31 '11 at 14:06

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foresmac
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Asked: Sep 08 '11 at 16:48

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Last updated: Oct 31 '11 at 14:06