Food Coloring

Food colorings are used in food to enhance its appearance and appeal, as well as to indicate products with different flavors and aromas. They are chemical compounds added to food to change its color.

There are two types of food colorings: natural and synthetic. Natural food colorings come from plants, vegetables, and fruits, such as turmeric, paprika, beetroot, or berries. They are considered safer than synthetic colourings because they do not contain harmful chemical compounds.

Synthetic food colorings are artificially produced in laboratories. They are often cheaper and more stable than natural colourings, but they can be harmful to health, especially in large amounts. They may cause health issues such as allergies, digestive problems, and skin reactions.

In my recipes, I sometimes use food colourings to give dishes a nice color. In such cases, I usually use gel colorings or, optionally, powdered ones.

Food colorings are highly concentrated, so add only a minimal amount, preferably gradually.