Replace food colours with these chef-backed natural alternatives

Did you know that cotton candy's soft pink shade is derived from tartrazine dye, sunset yellow colouring and Rhodamine-B? The last being declared unsafe by the Food Safety and Standards Authority of India (FSSAI) owing to its inferior quality, which poses risks to public health. One can only begin to imagine where popular treats like kala khatta, falooda, butter chicken or even a luscious pao bhaji get their vibrant shades from.

With artificial food colouring turning a cause of concern, Karnataka's state government recently announced a ban on Rhodamine-B, often used in food items like cotton candy and gobi manchurian. While this reveals one of the many food colourants that unknowingly find a way into our plates, there is still scope to further distance ourselves from the appeal of using artificial dyes. To uncover the alternative natural dyes used to attain the same hues and visual appeal, Midday took a dive into Mumbai and Delhi-based restaurants and bakeries.

Natural food colours to try
Chef Manoj Pandey from The Piano Man, Gurugram, utilises an array of natural alternatives to achieve vibrant colours in his food preparation. For a golden hue, he incorporates turmeric into his signature turmeric rice, infusing it with both colour and a subtle earthy flavour. The rich, yellow tint not only enhances the visual appeal but also adds a nutritious element to the dish.

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According to restaurateur Kapil Lala, the rich red or subtle orange colour in dishes can be easily achieved with premium Kashmiri red chili. He also highlights saffron as a superb, although costly, alternative for a golden yellow shade. For a darker colour in Delhi-style Chole, he suggests incorporating brewed coffee and tea, as he practices at his restaurant, Sumeruu.

Chef Sanjiv Kumar, the executive chef, at The Fern Goregaon, Mumbai used paprika or beetroot for a red hue, spinach or matcha for green and red cabbage for purple. "For brown shades, I incorporate cocoa powder or coffee. Carrot juice and tomato paste also add vibrant colours naturally to various dishes. These natural alternatives add colour without artificial additives, enhancing the visual appeal while keeping the food healthy," Sanjiv tells Midday.

Chef Aditi Handa, co-founder & head chef, of The Baker's Dozen has completely done away with food colouring in her baked food items. "The colour of the product is the natural colour of the ingredients, ensuring the authenticity of ingredients used, unaltered by artificial shades."

The vibrancy and shelf life of natural colours
Kapil shares that artificial colours tend to be brighter and give dishes a bolder colour while natural options are more subtle. "Artificial colours have a longer shelf life in comparison to natural ones as they are synthetic and less prone to degrade over time. They are also more stable under conditions like heat, light and pH changes. Natural food colours are more sensitive to environmental conditions mentioned earlier which can cause them to fade or change colours."

While Chef Pandey informs that Natural food colourings can be just as vibrant as artificial ones, though they sometimes require more precise usage to achieve the desired intensity. While artificial colourings often have a longer shelf life, natural alternatives like turmeric, beetroot juice and spinach can be preserved effectively with proper storage and usage techniques.

Chef Sanjiv adds that "natural food colourings are less vibrant and have a shorter shelf life compared to artificial ones. They fade faster and require careful storage. Artificial colourings, on the other hand, maintain their brightness and last longer, making them more practical for long-term use."

What's tricky about switching to natural colours?
For Chef Handa, who has never resorted to artificial food dyes, her motivation comes from the acceptance of food patrons. "People appreciate the natural look of what we bake. This acceptance from our customers has helped us overcome any challenges in making the switch from artificial to natural food colourings."

Kapil highlights that some natural colourings have their flavours. "One might need to adjust their recipe or choose colourings with minimal flavor impact. Switching to natural food colourings can be tricky." Colours may vary depending on the source and achieving vibrant shades or balancing flavour can be a challenge. He suggests standardising your sources and experimenting with concentration techniques to achieve the balance they strive for.

Chef Sanjiv remarks, "Switching to natural food colourings, I found the consistency a bit tricky. Natural colours can vary, impacting the final look of dishes. I adapted by experimenting with different sources and tweaking recipes until I got the desired hue. It took patience and a bit of trial and error, but it worked out."

Tips for home cooks
For home cooks looking to avoid artificial agents like Rhodamine-B, Chef Pandey's golden trio involves using turmeric for yellow colouring, beetroot juice for red and spinach for green. These natural colourings not only provide vibrant hues but also add nutritional benefits to dishes, making them excellent choices for home cooking.

Chef Handa stresses that home cooks should avoid anything artificial. "They are in the unique position to make a high-quality product without having to work with really tight margins. Any forms of chemicals, preservatives or artificial agents should be avoided. These days, even kids' birthday cakes are made without colour and fondant, and honestly, kids appreciate it. Natural alternatives like beetroot powder, turmeric, spinach and berry juices can provide bright shades without compromising on health."

Kapil shares a few lesser-known items that can be adopted for natural colour in food: "Blue pea flowers, red cabbage, blueberries or blackberries are all great sources for natural colours."

Ensuring taste and texture with natural dyes
Ensuring taste and texture while using natural dyes is achievable, opine chefs. They suggest starting by selecting natural food colourings that blend well with your dish. It's important to test these colourings in small amounts to evaluate their impact on flavour and texture.

By carefully adjusting the quantity and incorporating them at the appropriate stage in the cooking process, you can achieve the desired appearance without compromising the dish's taste or texture. This approach ensures that any mild taste imparted by the colourings is masked, preserving the integrity of the original flavours while enhancing the looks of your culinary creations.