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Author Topic: What food colouring should I use?  (read 13,938 times)

AI Summary
In the discussion about food coloring for curry, participants shared their preferences and concerns regarding synthetic versus natural options. One user recommended powdered colors from the TRS or Pride brands, noting that only small amounts are needed for effective coloring. Others highlighted the use of natural alternatives like turmeric, paprika, and beetroot powder, which, while less vibrant, are considered safer for children. The community consensus leans towards using small quantities of synthetic colors if necessary, while also exploring natural options for those concerned about additives.

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Offline Malc.

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What food colouring should I use?
« on: March 31, 2010, 01:34 PM »
I have mentioned in the past that I do not normally use food colouring for various reasons. However, it does have quite a role to play in curry so I am starting to think about using it.

What make/brand etc. is safe to use and is liquid better than powder?

Thanks in advance.
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Offline Razor

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Re: What food colouring should I use?
« Reply #1 on: March 31, 2010, 02:17 PM »
Hi Axe,

Personally, I use powdered of the TRS or Pride brand.  They usually come in small 25g pots and I think they are about 50p.

Check out this link http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Egg-Yellow-Food-Colour.html

Hopes this helps,

Ray
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Offline Malc.

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Re: What food colouring should I use?
« Reply #2 on: March 31, 2010, 02:26 PM »
Hi Ray,

Thanks for the info, do you happen to know if red and yellow colourings can be bought that do not contain Tartrazine and the other nasty E numbers?

As I am starting to cook alot of curry now (thanks to this site), I am concerned about my children eating too much colouring.

I also noticed that the TRS Yellow also has salt in it.
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Offline Razor

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Re: What food colouring should I use?
« Reply #3 on: March 31, 2010, 02:39 PM »
Quote from: Axe on March 31, 2010, 02:26 PM
Hi Ray,

Thanks for the info, do you happen to know if red and yellow colourings can be bought that do not contain Tartrazine and the other nasty E numbers?

As I am starting to cook alot of curry now (thanks to this site), I am concerned about my children eating too much colouring.

I also noticed that the TRS Yellow also has salt in it.

If I'm being honest Axe, I don't know of any.  You could try natural food colouring but you would need to use loads to get the vibrancy of artificial colourings.

When I use the TRS or Pride powders, I literally just use the tip of the spoon as a measure, I'm talking something the size of a coriander seed.  It goes a really really long way.

Not sure what levels of food colouring are harmful but I guess the tiny amounts that I use would be fine.  As for containing salt, again, the amounts would be minuscule in a final dish!

Understand your concerns though!

Ray
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Offline Cory Ander

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Re: What food colouring should I use?
« Reply #4 on: March 31, 2010, 03:26 PM »
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Offline Malc.

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Re: What food colouring should I use?
« Reply #5 on: March 31, 2010, 04:25 PM »
QuoteNatural food colours are used in traditional (authentic) Indian cooking.  These can be used in place of synthetic colours for those concerned about using synthetic colours.  However, they are far less vibrant and their colour can deteriorate during cooking.  Red is generally achieved using paprika (particularly) and chilli.  Deep red (e.g. in Rogan Gosh) is achieved using Ratin Jot (a natural red root).  Beetroot powder can also be used.  Yellow is generally achieved using tumeric and saffron.  Anatto seeds can also be used for an orangey/yellow.

Thanks CA, I think I will look into this further. Interestingly enough, the IG Chef said he only added paprika to his spice mix purely for colour. So that sits well with your statement.

I will have to google Ratin Jot and Anatto Seeds I have no idea about either.

Have you ever used any natural colourings and if so, which ones and what were your  findings? Of course I assume that if you have tried them you have ruled them out as you appear to use synthetic.


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Offline Stephen Lindsay

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Re: What food colouring should I use?
« Reply #6 on: March 31, 2010, 05:53 PM »
You don't need much of these colourings, just a sprinkle and you certainly won't notice any flavour (e.g. salt) in them. I don't measure how much I add to a curry, I do it by eye. However if I was being pushed I'd say you are looking at needing something like 1/8th of a teaspoon to have a noticeable effect on a curry for four.
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Offline Malc.

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Re: What food colouring should I use?
« Reply #7 on: March 31, 2010, 06:46 PM »
I was surprised at the amount or rather the little amount of colouring that was used in the IG OB Demo. They used just 1/2 teaspoon but it clearly effected the colour. Which is less than a drop in home cooking terms. No doubt other dishes such as tandoori and tikka require a little more.

Its a good starting place to consider the best solution for me, at least.

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Offline CurryOnRegardless

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Re: What food colouring should I use?
« Reply #8 on: March 31, 2010, 07:55 PM »
Have a look at the e-numbers WIKI.

Very enlightening, turmeric is E100, E101 is vitamin b2, vitamin c is E300, annato and beetroot are also listed, in fact it's probably easier to list things that aren't E numbers.

(E700 through to E717 are anti-biotics, so if they are listed on the back of your frozen chicken packs probably best avoided!)

E110, Sunset Yellow, is banned and a lot of the red colours are suspect so could be worth checking just what you've got in the cupboard, if you're like me some of the little tubs you've got will be years old.

Regards
CoR
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Offline Malc.

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Re: What food colouring should I use?
« Reply #9 on: March 31, 2010, 08:13 PM »
Yes I was intrigued to find that not all E numbers are hazardous. Warning headed though.

My cupboard until last year, could be described as an assortment of things bought and tested but never used in anger overt the years. That was until the good lady wife decided to set about removing everything out of its best before or use by date!

I was surprised at the number of packets, jars, cans, etc., that got thrown.
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