Gardenia yellow, in fact, is a kind of natural pigment used for food coloring, the scientific name of Tibetan flower pigment, originated from gardenia plant. As it originates from traditional Chinese medicine, it is widely believed to be relatively safe and harmless to the human body. However, despite this, gardenia yellow has a certain degree of coldness, and if used inappropriately, it may have an effect on the spleen, stomach and kidney yang, especially for those with a weaker constitution, and needs to be used with caution.

According to our country's food additive regulations, gardenia yellow as a kind of natural pigment, is allowed to be used in large quantities in many foods, as coloring agent. However, as it is often said, "a medicine is three times poisonous", and gardenia itself, as a medicinal herb, also has potential side effects. Its main ingredients include saffronin and saffronic acid, a rare water-soluble carotenoid that can be easily absorbed by the body and converted into vitamin A, thus helping to replenish the body's need for vitamins and giving foods a distinct yellow color.

Overall, gardenia yellow plays a role in the food industry as a food additive, but its use must take into account individual differences and the principle of moderation to ensure health and safety. While enjoying the beauty of the color it brings, we should also be aware of the potential risks and rational use.