Savoury preparations
Develop a vegetable dip, soup or sauce with black carrot, using herbs, citrus or spices to establish the culinary direction.
Black Carrot Purée
Black carrot in a vegetable purée format for distinctive savoury recipes and fruit-and-vegetable blends.
- Format
- Purée
- Base
- Black Carrot
Overview
Overview and key benefits.
A practical summary for procurement, R&D and QA teams comparing application fit, format and processing requirements.
Black carrot purée offers a vegetable-led ingredient with the identity of black carrot and the presence of pulped flesh. It opens a route to savoury preparations and fruit-and-vegetable recipes where the vegetable should contribute more than a name on the ingredient list.
Think vegetable soups, dips and sauces, or a blended drink in which apple or another fruit provides a contrasting direction. Black carrot is also associated with strong pigmentation, but this purée is a food ingredient in its own right. Give its flavour and texture a deliberate place in the dish rather than selecting it solely as a colouring material.
Country of origin: Iran. 100% natural, with no additives.
Technical notes
How it’s made
Black carrots are cleaned and prepared, then the edible roots are reduced to a purée. The vegetable material remains in the ingredient as a pulped base.
Deep vegetable colour and carrot character suit savoury bases and mixed fruit-and-vegetable recipes, with body from the pulped root.
Applications
Application fit.
Documents
Product documentation.
Use your intended application and approval criteria to identify the information you need.
Technical enquiry
Technical datasheets are available by email on request. Tell us which specifications or analyses you need for this ingredient and its intended application.
Request SpecificationsApplication notes
In the kitchen and the recipe
Fruit and vegetable blends
Combine with apple or a fruit purée for a drink or spoonable preparation where vegetable identity remains part of the experience.
Questions
A closer look
Is black carrot purée a standardised colour additive?
This catalogue entry is a vegetable purée. A specialised colouring ingredient has a different specification and purpose; the purée should be selected for its complete contribution to the food.
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Final RFQ
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