Violet carrot

The violet carrot is a variety of the common carrot (Daucus carota) that is distinguished by its deep purple or violet skin and flesh. It is believed to have originated in the Middle East and is cultivated for both its visual appeal and its nutritional profile, which includes anthocyanins, the same antioxidants found in blueberries and red wine.

Violet carrots are used in food manufacturing primarily for their natural colouring properties, imparting a vibrant purple hue to products. They can be found in a range of foods, including baked goods like fruit cakes, baby foods where natural colours are preferred, and in beverages and snacks.

Violet carrot extract is generally considered a natural food colouring. In Great Britain, natural colourings derived from vegetables are typically permitted for use in food. While rich in anthocyanins, which are antioxidants, specific health claims related to violet carrot consumption at typical dietary levels are not established by major health bodies.