You are love to make your own snacks must be more selective in choosing a variety of materials used, including the selection of food coloring. Selection of food coloring is not without reason, this additional material will support the appearance of food or drink that you serve.

Here are a source of natural dyes you can use:

Red

To make your food become red, you can use red yeast rice (Angkak or red kojic rice) or rosella flower corolla. Red yeast rice is fermented from red rice.

How to use red yeast rice : red yeast rice brewed with hot water, discard the first soaking water, do up to three times. After the third infusion, mash the red yeasr rice and ready for use as natural food colorants. For rosella flowers, brewed rosella flowercorolla, then mash and ready mixed as a red dye.
 Angkak or Red yeast rice


Bit is the pink or purplish red colorant. The dark red fruit contains vitamin A (carotenoids), vitamin B1, B2, vitamin C and folic acid. The benefits include help treat liver and biliary diseases, cancer cells and tumors killer, prevent anemia, lowers cholesterol and helps the production of red blood cells.


Bit

Yellow 

Turmeric is a widely used as natural dyes to color the food. Apart from being a natural yellow dye, turmeric also helps the process of food preservation that are not easily spoiled. To use it, grated turmeric, then squeeze the water to be used as a food coloring. Be careful, turmeric tough stains disappear, protect your hands with gloves while process them.

 Turmeric

Carrots are gives us yellow / orange color. Carrots are beneficial in lowering blood cholesterol levels, as well as help defend the body from the risk of cancer, particularly lung cancer, cancer larynk (throat), esophagus (throat), prostate, bladder, and cervix.

Carrot

Green

 Suji Leaf
Suji and pandanus leaves are a wise choice if you want food coloring with the color green. Both types of leaves, besides giving a natural color, also has a distinctive fragrance to add taste to your dish. Both leaves used in the same way, puree suji leaves or pandan leaves in a blender, squeeze the water then strain. You can use the filtrate as a natural dye.
 Pandanus

Another green natural dye is mustard green. This vegetable is rich in protein, fat, carbohydrate, Ca, P, Fe, vitamin A, vitamin B and vitamin C. The benefit to relieve itching in patients with cough ditenggorokan, healing diseases of the head, head cleaning materials, blood cleanser, improve kidney function, and improve and accelerate gastrointestinal.
 
Mustard Green
Lettuce leaves can also be used to assign the color green. Water lettuce is also beneficial to health. Beside rich in fiber, this light green vegetables also reduces the risk of cancer, cataracts, lower risk of heart problems and stroke, reduce anemia disorder, relieve insomnia (difficulty sleeping), and assist the work of digestion and liver health.

 Lettuce

Blue

The blue color is rarely used as food coloring, but if you want a unique color to your dish, use telang (blue pea flower) corolla. How to use it: boil some telang petals (corolla) until the water turned blue. Wait until the boiled water to cool before use.
 Telang or Blue Pea Flower


Black
Kluwek or Pangium edule

For snacks are black, usually used kluwek (pangium edule ) for cooking or ash straw for cakes. Kluwek must be used when you cook rawon. How to use it: break the kluwek seed, took the flesh and puree before mixed with other spices. While the straw ash is the ash from burning rice straw. Combine rice straw ash with warm water and ready for use to color the cookies you made.

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