| W ä l r ü s |
Hey all. I was wondering if you knew of what natural spices could be used
to color food, in place of "food coloring dye"? An example would be the
near tasteless spice Tumeric to make things "yellow".
I am really looking for green & red, but blue would be nice too. Just
like cooking naturally & would like to try "spicing" things up with color.
Thanks!
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| PENMART01 |
wälrüs@hotmail.com assed:
>
>I was wondering if you knew of what natural spices could be used
>to color food, in place of "food coloring dye"? An example would be the
>near tasteless spice Tumeric to make things "yellow".
>
>I am really looking for green & red, but blue would be nice too. Just
>like cooking naturally & would like to try "spicing" things up with color.
Some think beets are spicy.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| WardNA |
>An example would be the
>near tasteless spice Tumeric to make things "yellow".
Turmeric's not "near tasteless" in my experience. What you want is dried
Mexican marigold petals.
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| Julia Altshuler |
W ä l r ü s wrote:
> Hey all. I was wondering if you knew of what natural spices could be used
> to color food, in place of "food coloring dye"? An example would be the
> near tasteless spice Tumeric to make things "yellow".
>
> I am really looking for green & red, but blue would be nice too. Just
> like cooking naturally & would like to try "spicing" things up with color.
Interesting question. For green, I like parsley. You need lots of it.
Annatto seed gives a good yellow with a different flavor from tumeric.
If you use more annatto, you get orange, almost red. I'm not sure
what food you're trying to dye. Could you use plain tomato sauce for
the red? That's not a spice, but it might work for your purposes.
--Lia
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| W ä l r ü s |
I make picked eggs with hot peppers instead of beets, but would like to
color them a little with spice instead of dye. I have internal problems
with certain food dyes.
"Julia Altshuler" <jaltshuler@comcast.net> wrote in message
news:1eDOc.183670$a24.11688@attbi_s03...
> W ä l r ü s wrote:
> > Hey all. I was wondering if you knew of what natural spices could be
used
> > to color food, in place of "food coloring dye"? An example would be
the
> > near tasteless spice Tumeric to make things "yellow".
> >
> > I am really looking for green & red, but blue would be nice too. Just
> > like cooking naturally & would like to try "spicing" things up with
color.
>
> Interesting question. For green, I like parsley. You need lots of it.
> Annatto seed gives a good yellow with a different flavor from tumeric.
> If you use more annatto, you get orange, almost red. I'm not sure
> what food you're trying to dye. Could you use plain tomato sauce for
> the red? That's not a spice, but it might work for your purposes.
>
> --Lia
>
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| Wayne |
wardna@aol.com (WardNA) wrote in news:20040730205610.29945.00000725@mb-
m10.aol.com:
>>An example would be the
>>near tasteless spice Tumeric to make things "yellow".
>
> Turmeric's not "near tasteless" in my experience. What you want is dried
> Mexican marigold petals.
>
Annato?
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
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| Julia Altshuler |
W ä l r ü s wrote:
> I make picked eggs with hot peppers instead of beets, but would like to
> color them a little with spice instead of dye. I have internal problems
> with certain food dyes.
Tea gives a light brown. My experience is mostly in dyeing fabric, not
food.
--Lia
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| Katra |
In article <QABOc.20760$iK.9259@newsread2.news.atl.earthlink.net>,
"W ä l r ü s" <wälrüs@hotmail.com> wrote:
> Hey all. I was wondering if you knew of what natural spices could be used
> to color food, in place of "food coloring dye"? An example would be the
> near tasteless spice Tumeric to make things "yellow".
>
> I am really looking for green & red, but blue would be nice too. Just
> like cooking naturally & would like to try "spicing" things up with color.
>
> Thanks!
>
>
Red: Powdered sun dried tomatoe
Green: Dried green chile or tomatillo (or however you spell that)
Blue: Blueberries, fresh crushed or canned
K.
--
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.d...=0&userid=katra
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| Cindy Fuller |
In article <QABOc.20760$iK.9259@newsread2.news.atl.earthlink.net>,
"W ä l r ü s" <wälrüs@hotmail.com> wrote:
> Hey all. I was wondering if you knew of what natural spices could be used
> to color food, in place of "food coloring dye"? An example would be the
> near tasteless spice Tumeric to make things "yellow".
>
> I am really looking for green & red, but blue would be nice too. Just
> like cooking naturally & would like to try "spicing" things up with color.
>
> Thanks!
The King Arthur flour catalog (www.bakerscatalogue.com) has dried
vegetables that you can use to add color.
Cindy
--
C.J. Fuller
Delete the obvious to email me
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| PENMART01 |
>The King Arthur flour catalog has dried
>vegetables that you can use to add color.
>
>Cindy
Um, those are not spices.
Surprised none of yoose so-called foodie pros listed the most obvious...
saffron. duh
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Katra |
In article <20040731110544.26478.00003036@mb-m03.aol.com>,
penmart01@aol.como (PENMART01) wrote:
> >The King Arthur flour catalog has dried
> >vegetables that you can use to add color.
> >
> >Cindy
>
> Um, those are not spices.
>
> Surprised none of yoose so-called foodie pros listed the most obvious...
> saffron. duh
>
>
> Sheldon
> ````````````
I thought about that one, but it's too expensive for most folks. ;-)
What would _you_ suggest for blue?
K.
--
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.d...=0&userid=katra
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| PENMART01 |
>Katra
>
>>penmart01wrote:
>>
>> >The King Arthur flour catalog has dried
>> >vegetables that you can use to add color.
>> >
>> >Cindy
>>
>> Um, those are not spices.
>>
>> Surprised none of yoose so-called foodie pros listed the most obvious...
>> saffron. duh
>
>I thought about that one, but it's too expensive for most folks. ;-)
Not everyone lives in a trailer park. ;-)
>What would _you_ suggest for blue?
Blueberries.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| jmcquown |
PENMART01 wrote:
>> Katra
>>
>>> penmart01wrote:
>>>
>>>> The King Arthur flour catalog has dried
>>>> vegetables that you can use to add color.
>>>>
>>>> Cindy
>>>
>>> Um, those are not spices.
>>>
>>> Surprised none of yoose so-called foodie pros listed the most
>>> obvious... saffron. duh
>>
>> I thought about that one, but it's too expensive for most folks. ;-)
>
> Not everyone lives in a trailer park. ;-)
>
>> What would _you_ suggest for blue?
>
> Blueberries.
>
I didn't realize blueberries were a *spice* ;)
Jill
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| Chuck |
S P I C E
"PENMART01" <penmart01@aol.como> wrote in message
news:20040731160640.21318.00000632@mb-m18.aol.com...
> >Katra
> >
> >>penmart01wrote:
> >>
> >> >The King Arthur flour catalog has dried
> >> >vegetables that you can use to add color.
> >> >
> >> >Cindy
> >>
> >> Um, those are not spices.
> >>
> >> Surprised none of yoose so-called foodie pros listed the most
obvious...
> >> saffron. duh
> >
> >I thought about that one, but it's too expensive for most folks. ;-)
>
> Not everyone lives in a trailer park. ;-)
>
> >What would _you_ suggest for blue?
>
> Blueberries.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
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| Katra |
In article <20040731160640.21318.00000632@mb-m18.aol.com>,
penmart01@aol.como (PENMART01) wrote:
> >Katra
> >
> >>penmart01wrote:
> >>
> >> >The King Arthur flour catalog has dried
> >> >vegetables that you can use to add color.
> >> >
> >> >Cindy
> >>
> >> Um, those are not spices.
> >>
> >> Surprised none of yoose so-called foodie pros listed the most obvious...
> >> saffron. duh
> >
> >I thought about that one, but it's too expensive for most folks. ;-)
>
> Not everyone lives in a trailer park. ;-)
I DON'T LIVE IN A TRAILER PARK!!!
Beast. ;-)
>
> >What would _you_ suggest for blue?
>
> Blueberries.
Okay, that was my suggestion too.
Frozen blackberries also work. I've made blackberry muffins using frozen
and as they thaw a bit, the batter turns a lovely purple-blue. :-)
>
>
> Sheldon
> ````````````
K.
--
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.d...=0&userid=katra
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| sf |
On Sat, 31 Jul 2004 14:32:23 GMT, Cindy Fuller
<cjfullerSPAMORAMA@mindspring.com> wrote:
> In article <QABOc.20760$iK.9259@newsread2.news.atl.earthlink.net>,
> "W ä l r ü s" <wälrüs@hotmail.com> wrote:
>
> > Hey all. I was wondering if you knew of what natural spices could be used
> > to color food, in place of "food coloring dye"? An example would be the
> > near tasteless spice Tumeric to make things "yellow".
> >
Not herbs or spices, but I can't think of any food I'd want
to die except eggs...
http://allrecipes.com/advice/specia...ks/eggdying.asp
Color Color Sources
Purple: 1 (15 ounce) can sliced beets;
or 1/2 cup grape juice concentrate
Yellow: 1/4 cup ground safflower;
or 1/4 cup ground turmeric
Blue: 1 cup canned blueberries (with syrup)
Red: 1 cup canned cherries (with syrup)
Practice safe eating - always use condiments
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| Arri London |
"W ä l r ü s" wrote:
>
> Hey all. I was wondering if you knew of what natural spices could be used
> to color food, in place of "food coloring dye"? An example would be the
> near tasteless spice Tumeric to make things "yellow".
>
> I am really looking for green & red, but blue would be nice too. Just
> like cooking naturally & would like to try "spicing" things up with color.
>
> Thanks!
You must have bad turmeric if it's 'nearly tasteless'.
Red and orange are often provided by annatto/achiote.
Green can be nearly any fresh herb including parsley, provided it isn't
cooked.
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| WardNA |
>Surprised none of yoose so-called foodie pros listed the most obvious...
>saffron. duh
>
Saffron is not flavorless, either.
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| PENMART01 |
>(WardNA) writes:
>
>>penmart01 wrote:
>>Surprised none of yoose so-called foodie pros listed the most obvious...
>>saffron. duh
>
>Saffron is not flavorless, either.
No one said or implied that safforn is flavorless. And commas are not
decorations.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| hahabogus |
penmart01@aol.como (PENMART01) wrote in
news:20040731221431.04822.00000794@mb-m05.aol.com:
>>(WardNA) writes:
>>
>>>penmart01 wrote:
>>>Surprised none of yoose so-called foodie pros listed the most obvious...
>>>saffron. duh
>>
>>Saffron is not flavorless, either.
>
> No one said or implied that safforn is flavorless. And commas are not
> decorations.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
>
So were back to onion skins, for colouring.
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
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| sf |
On Sun, 01 Aug 2004 03:43:06 GMT, hahabogus
<not@valid.invalid> wrote:
> So were back to onion skins, for colouring.
I think it's more effective than cinnamon.
:)
Practice safe eating - always use condiments
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| sf |
On Sat, 31 Jul 2004 17:54:05 -0600, Arri London
<biotech@ic.ac.uk> wrote:
> provided it isn't cooked.
it can be cooked, but not over cooked
Practice safe eating - always use condiments
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| Arri London |
sf wrote:
>
> On Sat, 31 Jul 2004 17:54:05 -0600, Arri London
> <biotech@ic.ac.uk> wrote:
>
> > provided it isn't cooked.
>
> it can be cooked, but not over cooked
>
True, but our herbs get darker as they cook. For the freshest green
colour, uncooked herbs are best.
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| Arri London |
WardNA wrote:
>
> >Surprised none of yoose so-called foodie pros listed the most obvious...
> >saffron. duh
> >
>
> Saffron is not flavorless, either.
Very true.
Real saffron is too expensive to use just for colouring! We do have some
Mexican saffron which gives a nice colour, but no real taste.
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| Mary Jo Oliver |
Paprika is a good one!
"Arri London" <biotech@ic.ac.uk> wrote in message
news:410D7B9B.A0C8632C@ic.ac.uk...
>
>
> sf wrote:
> >
> > On Sat, 31 Jul 2004 17:54:05 -0600, Arri London
> > <biotech@ic.ac.uk> wrote:
> >
> > > provided it isn't cooked.
> >
> > it can be cooked, but not over cooked
> >
>
>
> True, but our herbs get darker as they cook. For the freshest green
> colour, uncooked herbs are best.
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