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Natural Food Coloring Agents
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.