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The majority of natural dyes are vegetable dyes from plant sources—roots, berries, bark, leaves, and wood—and other biological sources such as fungi. [1] Archaeologists have found evidence of textile dyeing dating back to the Neolithic period. In China, dyeing with plants, barks and insects has been traced back more than 5,000 years. [2]
The lentil (Vicia lens or Lens culinaris) is a legume; it is an annual plant grown for its lens-shaped edible seeds, also called lentils. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. Lentil seeds are used around the world for culinary purposes.
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A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.
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The term pulse is used for the seeds of plants from the Fabaceae family (legumes), such as beans, pea, lentil and chickpea. Pulses supply proteins and form chief source in vegetarian food. Leguminous plants fix nitrogen in root nodules - produced with the help of nitrogen fixing bacteria.
In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
yellow pigments . Canthaxanthin paprika, mushrooms, crustaceans, fish and eggs.; β-Cryptoxanthin to vitamin A mango, tangerine, orange, papaya, peaches, avocado, pea ...