We use so many fruit, leaves, tuber or lumber.
For savory foods we usually use beet root, chilli or tomato juice.
To make sweet dishes we use strawberry, roselle and kayu secang (Caesalpinia sappan).
We use roselle and kayu secang in so many herbal drinks.
It gives bright red color.
Fresh roselle calyces will give red color and a little bit sour taste.
|Secang (Caesalpinia sappans).|
It's look like a little tree or shrub.
The skin is thorny.
We use kayu secang to treat cough, diarhoea, wound, and also as anti bacteria.
There are wedang secang, wedang uwuh and bir plethok that made from kayu secang.
The color is really beautiful.
And the taste is so spicy.
If we reduce kayu secang in the ingredient, we will get the bright pinky red color.
|Manisan kolang kaling|
Orange color is come from carrot juice.
Carrot contains Beta-carotene that produce red-orange pigment.
We use carrot juice to make cake and pudding.
Do you cook red-orange dishes too?