Natural Food Colours

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Marigold has been highly valued by herbal healers of centuries. In most herbal reference works it is called calendula, its Latin name, so the two names are interchangeable. However, for the purpose of this article, we’re strictly speaking in reference to the calendula variety of marigold, or what are also known as “pot marigolds.”Marigolds are found almost anywhere in the world. They grow easily, bloom reliably, and have few insect and disease problems. Marigolds are highly useful for medicinal purposes such as headaches, toothache, swelling, and strengthening the heart. They have also been used in cooking as well.

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Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like beetroot decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.
Heart health and blood pressure: A 2008 study published in Hypertension examined the effects of ingesting 500mls of beetroot juice in healthy volunteers and found that blood pressure was significantly lowered after ingestion. Researchers hypothesized this was likely due to the high nitrate levels contained in beet juice and that the high nitrate vegetables could prove to be a low cost and effective way to treat cardiovascular conditions and blood pressure.

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The ripened, rind and juice of Kokam fruit are commonly used in cooking. The dried and salted rind is used as a condiment in curries.It is also used as a garnish to give an acid flavor to curries and for preparing attractive, red, pleasant flavoured cooling syrup. Kokam butter used as an edible fat, is nutritive, demulcent and antiseptic. The rind has antioxidant property.

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The bright color of curry in the cooking of India is turmeric. The color, sometimes called curcuma, is a fluorescent yellow extract from the roots of several species of the ginger family, Zingiberacea, with the one most often used commercially being Curcuma longa. The plant, cultivated since ancient times, is native to southern Asia, India being a major producer. The plant grows a thick rhizome with short blunt "fingers." The fingers are collected, cleaned, and dried for extraction. The major chromaphore of the extract is called curcumin. Turmeric is available commercially in two basic forms — oleoresin and as curcumin powder. Both can be kosher and halal certified.

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Chili peppers, despite their fiery hotness, are one of very popular spices known for their medicinal and health benefiting properties. The chili, actually, is a fruit pod from the plant belonging to the nightshade family (Solanaceae), within the genus, capsicum.Chili plant is a small, perennial shrub with woody stem, growing up to a meter in height. It is native to Central American region where it employed as one the chief spice ingredients in Mexican cuisine for centuries. Later, it was introduced to the rest of the world by Spanish and Portuguese explorers during the 16th and 17th centuries. Today chili pepper is grown widely in many parts of the world as an important commercial crop.

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monascus red coloring is chinese traditional natural food coloring for meat products since centuries ago. it is obtained by mixing monascus with steamed rice, by method of liquid deep fermentation in controlled temprature, without adding any chemical additives. as it is natural and strong coloring ability, it is more and more widely ued in condiments, bakery, candy, etc.

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Safflower is an annual herb whose botanical name is Carthamus tinctorius. It is a member of the Asteraceae family. It has long, spiny leaves and yellow or reddish flowers on a stiff, upright stem. The seeds produce an edible oil. Safflower grows to a height of about 3 ft (1 m) in poor, dry soils in full sun. The origins of this plant are not clear, although some herbalists suggest the basin of the Euphrates River. Today safflower grows wild in Iran, northwest India, and North Africa. It has also spread to the Far East and North America. Safflower is cultivated extensively both as a herb and as a food crop.

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Annatto (or achiote) is occasionally used in Portugal and Spain and is commonly used in English cheeses like Gloucester and some cheddars, including French Mimolette; it wasn't that hard to find in Germany, in my experience, when I lived there, though I think I tended to buy it at small markets run by Turkish immigrants or other ethnic markets. So I would challenge your assertion that it's particularly hard to find in Europe; it's in plenty of foods and is a recognized additive