All Natural Dyes and flavors

All-Natural dyes


Bluish-Gray
Mix 1 glass frozen blueberries with 1 cup liquid, bring to room temperature, and remove blueberries.

Blue
Reduce 1/4 head of red cabbage into chunks and increase 4 cups boiling-water. Stir in 2 Tbsp. vinegar. Allow cool to room temperature and remove cabbage with a slotted spoon.

Jade-green
Peel the skin from 6 purple onions and simmer in 2 glasses liquid for a quarter-hour; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow
Peel your skin from 6 yellow oranges. Simmer in 1-1/2 cups water for 20 minutes; stress. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 mins; strain. Add 2 tsp. white vinegar.

Orange
Use the epidermis of 6 yellow onions and simmer in 2 cups liquid for quarter-hour; strain. Add 3 tsp. white vinegar.

Faint Red-Orange
Blend 2 Tbsp. paprika into 1 glass boiling water; incorporate 2 tsp. white vinegar.

Yellow
Wealthy yellowish: Simmer 4 oz. sliced carrot tops in 1-1/2 cups water for quarter-hour; strain. Include 2 tsp. white vinegar.
Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; incorporate 2 tsp. white vinegar.
Numerous shades: Steep 4 bags of chamomile or green tea extract in 1 cup boiling-water for five minutes.
Pale-yellow: Chop 4 oz. goldenrod and simmer in 2 glasses liquid for 20 mins; stress. Add 2 tsp. white vinegar.
Light yellow: Simmer the skins of 6 oranges in 1-1/2 glasses liquid for 20 minutes; strain. Include 2 tsp. vinegar.

Brown-Gold
Simmer 2 Tbsp. dill seed in 1 cup water for fifteen minutes; strain. Include 2 tsp. white vinegar.

Brown
Add 1 tablespoon vinegar to 1 glass strong coffee.

Pink
Light red: Chop 4 oz. amaranth flowers and simmer in 2 cups liquid; stress. Include 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Blend 1 cup pickled beet liquid and 1 tablespoon vinegar.
Dark green: Cut 1 method beet into chunks and add to 4 glasses boiling water. Stir in 2 Tbsp. vinegar and allow cool to room temperature; remove beets.



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