Is there a way to extract the red color from vegetables similar to the way of extracting chlorophyl?
usually to make green pastas or doughs I extract the chlorophyl by creating a vegetable solution and lightly simmering it till the chlorophyl separates. Im seeking a way to create a red dough without using beets.
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perilla- or purple shiso- is used by the japanese to color pickled veggies. you can find it in some US. perennial gardens after June and it gets full height in sept.But it is purpley/maroony, not tomato red.
I see other red vegetables too, so maybe this is the way to go.
Beet powder is used in this way, though if you wanted to avoid beets you could try it with red pepper, tomatoes, radish, etc.
*I have no idea if this will work with non-beet red vegetables.