1, beet: pink, fuchsia

Beets, also known as red cabbage heads, are most commonly used as red dyes for food and desserts. For example, red velvet cake uses beets, and the finished product is very beautiful red.

Beetroot root can also be used to dye hummus, which looks very appetizing.

Suggestion: First, put beets on foil paper, and then bake them in the oven before use to squeeze out their original taste. Or directly juicing fresh beet for dyeing in rice, dough or beverage; You can also make cabbage head powder, then mix the powder with clean water at the ratio of 1: 4, and use it after filtering with gauze.

2, red pepper powder: red

Different kinds of red peppers are ground into powder with colors ranging from bright red to brown. In addition to adding flavor, they also have the function of adding color. They are most commonly used for curing, stewing, preparing sauces and processing sausages, or spraying them as decoration before serving.

Red pepper powder is bright red and tastes sweeter than spicy. For example, Hungarian Chili powder, which is common in the market, tastes sweet and mild.

In a famous Hungarian dish beef stew, a lot of red pepper powder was added.

3, red dragon fruit: purple

Red pitaya contains a bright red pigment called betanin, which is very beautiful in color. However, there are many small and dense particles in red pitaya, which should be juiced before use. Red pitaya is suitable for dyeing desserts, drinks and jiaozi.

Second, orange and yellow

1, turmeric

Turmeric has a woody aroma, a faint ginger flavor and a mild taste. Turmeric is often ground into deep yellow powder, which is used to dye food, such as pickled radish, and turmeric is used to dye.

2. Pumpkins and carrots

These two ingredients can also produce yellow and orange effects: first, boil them by steaming or baking, press them into mud, then bake them in the oven until they are dry and dehydrated, and then grind them into powder with food conditioner. Homemade pumpkin powder or carrot powder is stored in a sealed container and can be used at any time.

3.crocus

Crocus is slightly bitter and is often used for cooking rice, seafood, fish and shellfish, such as Spanish seafood stew; It is also often used to dye ice cream, dessert or wine. However, it should be noted that crocus sativus can promote uterine contraction, so pregnant women and lactating mothers should be careful to eat it.