Red Radish

Red radish color is derived from the roots of specially cultivated varieties of Raphanus sativus, known for their bright pink to red skin. These radishes are grown primarily in cooler climates, where anthocyanin levels develop most intensely. Harvesting takes place once the roots reach peak pigment concentration—usually within a few weeks of planting.

The extraction process typically involves slicing the roots and using water or mildly acidic solutions to extract the natural anthocyanins, which are responsible for the pink to red shades. The resulting liquid is filtered, standardized, and can be further concentrated or spray-dried into powder form.

Red radish color performs well in acidic environments and is relatively stable under moderate heat. However, like other anthocyanin-based colorants, it is pH-sensitive and may shift hue or fade in neutral to alkaline conditions. Proper formulation and protective packaging help maintain its vibrant tones over time.