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Lavender blossoms turn a pale purple when soaked in hot water. This dye is commonly used in syrups, baked products, and beverages to add a faint color.
Particularly from red and pink varieties, can produce a soft pink dye. The petals are often used to color syrups, confections, and beverages, adding nutritional benefits.
Available in various colors such as purple, yellow, and blue, can be used to create light natural dyes. The petals are edible and can be used fresh to garnish salads, desserts, and pastries.
The petals can be used to produce a bright yellow or orange dye. The petals are edible and can be used fresh or dried, then steeped in hot water to extract the color.
Known as one of the most expensive spices, saffron is used sparingly due to its potent color and flavor. It is commonly used in paella, risottos, and desserts like saffron-infused ice cream.
When butterfly pea blooms are soaked in water, they produce a lovely blue color. When acidic components like lemon or lime juice are added, the hue changes to purple or pink, making it suitable for a variety of culinary uses.
Hibiscus flowers yield a deep red or magenta color, perfect for vibrant food coloring and the petals are typically dried and then steeped in hot water to extract the dye.