Monday, April 16, 2012

COMMERCIAL USE NATURAL FOOD COLORING AGENTS IN INDIA


Natural Food Coloring Agents In India

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.




For further detail visit on www.univision.net.in

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