ANALYSIS OF NATURAL DYES AND THEIR POTENTIAL USE IN FOOD

In collaboration with the Basque Culinary Centre (San Sebastian, Spain), an assessment of the behaviour of vegetable dyes used in food was carried out. The selection was made from the collection of plant samples in Huancarani, Cusco, guided by María Pinchi, a local representative and textile maker.

There were obtained eight plant species and two lichen species that dye different colours (orange, purple, green, yellow). Local people consume them in large doses, whether as infusions or decoctions, mostly because of their medicinal benefits. However, they are primarily used as fabric dyes.

Licences to carry out the laboratory study in Spain, at the centre mentioned above, were obtained. So, the species travelled expecting to prove their potential use for food dyeing.

Luis Valderrama led this research and shared the results: Kjolle flowers (Buddleja coriácea) -orange dye, and Ch´illka leaves () -green dye, offered the expected results, so they were included in our kitchen proposals .

Luis valderrama

Chef