Black Carrot

Black carrot is a variety of Daucus carota with a dark purple-black exterior and deep red-purple pigments. These carrots are mainly grown in regions with cooler climates such as Turkey and Eastern Europe, where anthocyanin content develops most intensively.

After harvesting, the roots are washed, chopped, and processed using water extraction. The resulting juice is filtered and concentrated, then spray-dried or formulated into liquid extracts. Black carrot anthocyanins are naturally more stable than those from many fruits, especially when acylated, which makes them more resistant to heat and light. Still, as with all anthocyanins, pH plays a key role in color expression and stability.