Naturalne barwniki spożywcze (czerwony, żółty, niebieski)

Description

Natural food colorings (red, yellow, blue) are concentrated extracts from plants such as beetroot, hibiscus, and pomegranate (red), turmeric, saffron, and annatto (yellow), as well as butterfly pea flowers or spirulina (blue). They usually have a subtle impact on flavor: red ones can be slightly earthy or fruity, yellow ones have a warm, spicy note, and blue ones are gently herbal and neutral, allowing for intense coloring with minimal change in aroma and appearance—from deep rubies to golden tones to cornflower and turquoise shades. Natural colorings often provide beneficial compounds: betalains from beetroot, curcumin from turmeric, anthocyanins, and phycocyanin from spirulina have antioxidant and anti-inflammatory properties, and some sources contain vitamins and minerals. They are used in baking, creams, ice creams, beverages, cocktails, rice, pasta, and sweets, where they combine visual effects with delicate aroma. They should be stored in airtight, dry containers, away from light and high temperatures; powders in a cool, dry place, and liquid extracts in the refrigerator and used within a short time.