Blue is a rare and captivating color in the natural world, especially when it comes to food. While a true, vibrant blue is uncommon, nature offers a range of fascinating ingredients that can lend a bluish hue to your culinary creations. If you’re wondering “What Food Coloring Makes Blue?”, this guide explores the science behind naturally blue foods and how to use them.
Anthocyanins: The Color-Changing Magic
Many natural blue food colorings derive their pigment from anthocyanins. These compounds are sensitive to pH levels, meaning their color can shift depending on acidity. In basic (alkaline) conditions, anthocyanins tend to exhibit blue or purple hues, while acidic environments push them towards purple or red. This characteristic presents both a challenge and an opportunity when cooking with blue.
Blueberries
Blueberries, a popular and accessible choice, appear blue thanks to anthocyanins in their skin. However, crushing them releases acids that shift the color towards red or purple. To maintain a bluer hue when using blueberries, minimize crushing and avoid excessive acidity. Be cautious with baking soda in recipes, as too much can turn them green.
Blue Corn
Blue corn varieties are rich in anthocyanins. The color of blue corn can be manipulated by changing the PH levels. Use blue cornmeal as a vibrant substitute for yellow cornmeal in cornbread or tortillas for a visually appealing twist.
Red Cabbage
Red cabbage stands out as a readily available source of natural blue food coloring. Boiling red cabbage leaves in a slightly basic solution will result in a bluish-purple liquid. To create a blue food dye, simmer sliced red cabbage leaves for 10-15 minutes, strain, and reduce the liquid to a syrup. Then, add tiny pinches of baking soda until the desired blue hue is achieved. Be cautious with the amount of baking soda, as it can affect the flavor if overused.
Purple Potatoes
Purple potatoes offer another vibrant option. While they appear purple when raw, cooking transforms them into a brilliant blue-purple. This color change is more stable than those of other anthocyanin-rich foods. Purple potatoes are relatively resistant to color changes from acid and don’t bleed their color easily, making them a reliable choice for adding unique color to dishes.
Cornflowers
Cornflowers, also known as bachelor’s buttons, boast a striking blue color. The edible blossoms can be added fresh to salads or used as a garnish for desserts. Dried flowers also make a visually appealing garnish. Their flavor is mild and grassy, making them ideal for adding color without overpowering the taste.
Borage
Borage, an Italian herb with blue flowers, provides both color and a touch of folk medicine charm. The delicate blue flowers can be added fresh to salads or used as a garnish, offering a subtle flavor and a visually appealing element to your dishes.
Butterfly Blue Pea Flower
The butterfly blue pea flower is a truly remarkable source of natural blue food coloring. These flowers, used in Thai, Malaysian, Burmese, and Chinese cuisine, produce an intense blue infusion when dried or used fresh. The flavor is mild and herbal, with a hint of cucumber. However, keep in mind that the vibrant blue will turn purple in the presence of acids.
Other Sources of Blue Pigment
While anthocyanins are the primary source of natural blue food coloring, other ingredients offer blue hues through different mechanisms.
Blue Cheese
Blue cheese derives its distinctive blue color from mold cultures, specifically Penicillium. This mold is also related to penicillin. The resulting blue is typically dark and stable, making blue cheese a reliable option for adding visual interest to cold dishes.
Pickled Garlic
Pickled garlic can sometimes turn blue or green due to a chemical reaction between sulfur in the garlic and trace amounts of copper in the water or cooking implements. While harmless in small amounts, this blue color is due to copper sulfate.
Bluefoot and Blewit Mushrooms
Bluefoot and Blewit mushrooms, though often more purple than blue, offer a unique flavor and a fantastical appearance. Bluefoot mushrooms, available at specialty stores, have a rich, woody, and meaty flavor that complements cream-based dishes.
Conclusion
Finding natural blue food coloring can be an exciting culinary adventure. While true blue is scarce, ingredients like red cabbage, butterfly pea flowers, and purple potatoes offer vibrant options. Understanding the science behind anthocyanins and pH levels allows you to manipulate these colors for stunning results.
