Hue’s in the kitchen: The intriguing role that colour plays in food

Color in food, such as a pink-tinged payasam, signals flavor and quality through natural processes like caramelization or Maillard reaction.

Humans instinctively associate specific colors with flavors, which good cooks and food marketers replicate strategically.

A golden-brown dosa indicates Maillard browning, but shortcuts like adding fenugreek seeds or sugar can mimic the color.

Mass-manufactured cheddar cheese's color often comes from additives like annatto, not from the cheesemaking process alone.

Food colors can be artificially recreated to evoke perceptions of taste, as seen with pale cheddar or browned potatoes.