Food and drink biodiversity:
Food dyes
Bixa orellana
(Annatto tree or Lipstick tree)
Indigenous to tropical America. Produces seeds that contain an orange-red
dye called annatto, which is used for colouring foods such as cheese,
butter, smoked fish and salad oils. Trees are cultivated in tropical regions
round the world. With the banning of synthetic dyes (because of their
carcenogenic properties), natural dyes such as annatto have assumed greater
importance. The orange-red colour is caused by a carotenoid pigment called
bixin. Annatto is the original dye used for body paint by American Indians. |
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Carthamus
tinctorius (Safflower) A thistle-like herb with
yellow flower heads that originates from the Middle East. It has been
cultivated since ancient times and is not known from nature. The original
main reason for its cultivation was that the dried flowers yielded a
valuable red dye containing the pigment carthamine, which was used to colour
cloth. Synthetic aniline dyes have now taken over. However, dried flowers
are used as a substitute for saffron to colour and flavour rice dishes.
Nowadays Safflower is cultivated mainly to produce edible oil from the
seed-like fruits. |
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