Spinach Extract (Natural Green Food Coloring)
A traditional method for making natural green food coloring from fresh spinach. Essential for giving soups and curries a vibrant green color without artificial additives. This extract concentrates the chlorophyll from the leaves into a thick, potent paste that can be stored for later use.
Ingredients
- 500 grams Fresh spinach leaves (Approximately 1 lb or 2 large bunches. Older, darker leaves yield better color than baby spinach.)
- 1 tablespoon Water (Only if needed to help blending)
Instructions
- 1Thoroughly wash the spinach leaves to remove any grit or dirt. Remove tough stems if necessary. Shake off excess water, but do not dry completely.
- 2Place the spinach in a food processor or blender. Pulse until the leaves are completely broken down into a fine, wet pulp. If the blades get stuck, add a tablespoon of water, but try to keep the mixture as concentrated as possible. (Alternatively, use a mortar and pestle as per the original method, though this is labor-intensive).
- 3Transfer the spinach pulp into a strong, clean kitchen towel, cheesecloth (several layers), or a nut milk bag. Twist the cloth tightly over a bowl to squeeze out as much dark green juice as possible. Apply considerable force to extract every drop.
- 4Pour the extracted juice into a small saucepan (enamelled or stainless steel). Heat gently over medium-low heat. Do not boil vigorously. Stir constantly until the liquid evaporates and the green solids coagulate, becoming thick and pulpy.
- 5Remove from heat and let the thick green extract cool completely. Transfer to a small sterilized jar or bottle. Keep refrigerated and use a small amount to color soups and curries as needed.