This yellow food colourant is a classic on the Spanish pantries. It is widely used as a saffron substitute because it´s much more price effective. However, the colourant is also tasteless. Here you have some ideas about how to use it:
- Saffron needs to be used in very small amounts because when you use too much, it gives a very unpleasant chlorine taste to your dishes. If you want to stay short in saffron but you want to achieve a more yellow colour in your dish, add a bit of this yellow colourant to make your food more appealing.
- A bit of this colourant on casseroles, soups and sauces will make them look tastier.
- Try to use it to brighten up the colour of your roast chicken: brush your chicken with a pinch of food colouring dissolved in four tablespoons of olive oil before roasting
- If you can´t find, or can´t afford any saffron at all don´t swap it with turmeric, as turmeric taste does not belong to paella. Use this yellow colouring instead.
To achieve a nice and appealing colour in your dishes, you only need a very small amount of this colouring. A teaspoon is enough for a recipe for four people.
Cornflour, colour: tartrazine E-102 (14%) and salt. E-102: may have an adverse effect on activity and attention in children.