I've noticed that nearly all the curries I have had in restaurants over the last couple of years seem to have become much redder in colour than they used to be. Not sure the colour matters all that much in the long run because it is about taste but I was wondering what do you think the chefs add to give it that deeper colour. My spice powder for home cooking is the usual 4 suspects so what would I need to add folks do you think ? I'm sure it's not just tomato pur?e.