I want to assure you that staining food with natural dyes is very simple.
Like most consumers, I try to give as little time as possible to working in the kitchen, so I want to tell you about the fast ways of natural coloring of food. These methods are simple and convenient. Unlike artificial additives, natural dyes do not harm your health, and even on the contrary - will bring a lot of benefits.
Coloring food in purple with red cabbage
In order to color the food in purple, you will need only half a large red cabbage. First of all, cut half of the red cabbage into large pieces and throw them into a pot of boiling water. The amount of water should be enough to cover the cabbage. After about an hour, when the water is painted in a dark purple color, remove the cabbage from the hot plate and allow to cool. Once the cabbage has completely cooled, remove it from the water (you can then use it for soup or put out). To show what color the product produces, I colored the boiled rice in this dark purple water. The rice got a beautiful violet shade and does not smell as much as cabbage.
Useful properties of red cabbage
Anthocyanins (components that fight cancer), which are found in blue and purple products, including red cabbage, have antioxidant properties. According to a recent study by scientists from the Agricultural Research Service (ARS) of the US Department of Agriculture, red cabbage contains 36 types of anthocyanins that can prevent cancer, improve the cardiovascular state and brain performance.
In addition, red cabbage is rich in indole-3-carbinol - a kind of phytochemicals that can reduce the risk of breast cancer. Red cabbage is a vegetable that women should eat regularly. Red cabbage also includes vitamins A and C, glucosinolates, which help fight against free radicals and stimulate the body to create its own natural enzymes for detoxification. It is not surprising that many recipes aimed at cleansing the body use red cabbage as one of the main ingredients.
Getting red from dry leaves of hibiscus (carcade)
The process is very similar to what we did with red cabbage. First, boil ½ cup dry hibiscus, the volume of water - 10 glasses. Cook the hibiscus for about an hour. Then remove from the hot plate and allow to cool.
This time I tried to color the farfalle macaroni in red. After the pan with the hibiscus has cooled, I put it on the hot plate and brought it back to the boil. Then I added 1 plate of farfalle to it and patiently waited for it to be ready. The color was wonderful. Despite the fact that hibiscus has given the paste a slightly acidic taste, it can be cut with sauce.
Useful properties of hibiscus
Karkade tea works well for the heart because of its ability to lower blood pressure. Carcade lovers are much less likely to risk heart attacks. Scientists from Tufts University, USA, conducted a study in which participants with high blood pressure drank 3 cups of tea karkade each day for six weeks. After this period, it turned out that the blood pressure level of the participants was significantly lower, especially in those who had hypertension. In addition to the ability to treat hypertension, carcade can also prevent cancer due to the rich content of antioxidants in it. In addition, this herbal tea has a cooling effect. That's why some older women use it to reduce the intensity of heat attacks during menopause.
And yet, there are a few caveats that need to be remembered. First, people whose blood pressure is already at a low level should not use tea karkade or drink it only in moderation. Secondly, karkade tea is not recommended for pregnant women or nursing mothers, as this can cause unwanted side effects in the child or fetus. And, thirdly, karkade can reduce the effectiveness of certain drugs, such as anti-inflammatory drugs.
Coloring food in yellow with turmeric
Curcuma gives its golden hue to a variety of Asian dishes: from curry and soups to salads and desserts. Although it has a slightly pungent taste and its own special flavor, turmeric can be added to desserts without interrupting the taste of other ingredients if added at moderate doses. You can use turmeric in all types of baking and even add to the glaze. Any fragrant ingredients, such as vanilla or almond extract, easily overpower the flavor of turmeric. Unlike caraway and pepper, turmeric does not suppress smells so much. In fact, it smells like ginger.
How else can I use turmeric?
- In order to color the rice yellow, sprinkle ½ -1 tsp. Curcuma in rice, while it is brewed.
- Add to the soup, stewed and fried dishes.
- Use it as a spice for meat before frying on a barbecue or a frying pan.
- Add a very small amount of turmeric to the salad dressing.
- Use turmeric to make the color of egg yolks more vivid when preparing different dishes or even to give boiled cauliflower a rich yellow shade.
Than turmeric is useful
Curcuma has been used in Chinese and Indian medicine for many centuries. In Indian traditional medicine Ayurveda, turmeric is considered a product that cleanses the body. Curative properties of turmeric are in its orange-yellow pigment - "curcumin." The most powerful medicinal property of curcumin is an anti-inflammatory effect, which has been proven to be comparable to some anti-inflammatory drugs, such as Phenylbutazone and Motrin. Recent studies even suggest that turmeric could alleviate some inflammatory bowel diseases, including Crohn's ulcerative colitis. Unlike most synthetic anti-inflammatory drugs, turmeric does not contain toxic substances that could lead to a decrease in the number of leukocytes or intestinal bleeding.
In addition, turmeric can prevent the appearance of cancer when used with certain herbs and vegetables. For example, curcumin and quercetin in onions can by common efforts reduce the size and number of pre-malignant lesions of the intestinal tract, thereby reducing the risk of colon cancer. Also, curcumin can effectively slow the growth of prostate cancer cells in combination with phytochemicals in cruciferous vegetables such as cauliflower, broccoli and white cabbage.
Curcuma rarely causes allergies. Most people do not experience side effects from its consumption. However, consumption of large doses of turmeric for a long period of time can lead to the development of kidney stones, obstructive jaundice and liver disease.
Green natural dye from Japanese tea mattea
You probably saw a cookie or ice cream with green tea. Using green tea is a great way to decorate desserts and give them an interesting flavor. I heard that some people add green tea powder even to salads. You can also make a paste with green tea according to the same pattern as the red farfalle.
The type of green matte tea, which is best suited as a green food color is DoMatcha tea. Sencha is another well-known brand of Japanese green tea, but DoMatcha is more effective.
Numerous useful properties of green tea
Green tea is an elixir that can protect against various types of diseases. First and foremost, it helps lower cholesterol and the risk of heart disease. Researchers claim that the risk of a heart attack can be reduced by 11%, consuming 3 cups of green tea a day. In addition, numerous antioxidants in green tea can prevent the occurrence of many types of cancer. This feature has been proven by the fact that cancer incidence rates are lower in countries where people regularly drink green tea (Japan and China). Diabetics green tea can help stabilize blood sugar. For people who are trying to lose weight, green tea can contribute to weight loss by speeding up the metabolism.
Green tea contains a small amount of caffeine, so people who are sensitive to it or suffer from insomnia should not abuse green tea. Ask your doctor if green tea is suitable for your health if you take antibiotics or blood thinners because it can reduce the effect of these medications.