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Black currants have their roots in the forests of northern Europe and Asia, where they grew wild before folks began to cultivate them. Over centuries, people learned to appreciate their deep color and tart flavor. In the 18th and 19th centuries, growers started selecting berries for juiciness and color intensity, which paved the way for using black currants in dyes and food coloring. In the early 20th century, food scientists isolated the red hues from black currant skins through water extraction and filtration. Wartime bans on cultivation slowed research in some countries, but scientists across Europe and Asia continued developing stable extraction methods. The second half of the century brought strict food safety rules, which shifted focus toward non-toxic, plant-based colors. Black Currant Red earned its place among other natural colorants thanks to safety, vibrancy, and a connection to tradition.
Black Currant Red comes from pure extracts of Ribes nigrum fruit. Processors crush black currants, collect the juice, and filter for clarity. The final concentrate stands out through a rich crimson color, sourced straight from anthocyanin pigments. The extract goes into food, beverage, pharmaceuticals, and even cosmetics. Producers bottle it in liquid form for industrial use or spray-dry it into a powder for manufacturers with shelf life concerns. Its hue can shift slightly based on acidity, making it a favorite among those who like to experiment with food visuals. There is no trickery—only water, heat, and fruit. This coloring solution meets increasing demand for recognizable, simple ingredients.
Black Currant Red boasts an intense reddish-purple appearance in both liquid and powder states, due to a family of anthocyanins, primarily delphinidin-3-rutinoside and cyanidin-3-rutinoside. These natural pigments dissolve well in water, but struggle with fats and oils, explaining why formulators avoid oily products when hoping to maintain color. Under neutral to mildly acidic pH, the color shines brightest, thanks to anthocyanin stability, but it drifts toward purple or blue as pH increases. The powder form draws moisture from the air, so manufacturers store it in sealed containers away from humidity. Heat and light degrade color over time, so finished products need careful handling and storage.
Food-grade Black Currant Red holds strict purity standards. The European Union and the FDA require manufacturers to disclose extraction solvents, country of origin, and any additives like acidity regulators. Typical concentrations fall in the range of 1%-4% total anthocyanins, depending on the application and customer target. Powders feature moisture content under 6% and minimal carrier agents, if any. Color strength appears on certificates of analysis to assure buyers that every shipment delivers consistent results. On labels, you might spot “Black Currant Juice Concentrate” or “Natural Color (Anthocyanin) from Black Currant.” Producers have moved away from ambiguous terms, following consumer demand to know exactly what goes into their food and drink.
To prepare Black Currant Red, the berries go through cleaning, crushing, and juice extraction. Gravity filtration or ultrafiltration removes solids and pectin, preventing haziness later in the process. Gentle pasteurization kills off microorganisms without scorching the delicate pigments. Some processors use vacuum concentration to produce thick syrup with robust color. For powder, the concentrate passes through a spray-dryer, yielding fine granules that dissolve back into water with a deep red hue. All steps avoid heat spikes or chemical agents that threaten pigment stability, because taste and nutritional content matter to both end users and regulators.
Anthocyanins in Black Currant Red interact with acids, bases, and certain metal ions. Acidic conditions protect the pigment’s red color, making lemon juices and sodas a perfect stage for these extracts. Learn this in a lab or a kitchen: adding baking soda to a black currant drink pushes the shade toward blue, proving how quickly the chemistry responds. Copper and iron speed up color breakdown, so equipment choice turns crucial in large-scale production. Modern research investigates ways to boost pigment resistance against heat and light by combining black currant extract with stabilizers like ascorbic acid or encapsulating them in starch. This research holds real promise for wider uses in cooked foods, sauces, and confections.
On ingredient statements and trade catalogues, Black Currant Red hides behind several names. Common synonyms include “Black Currant Anthocyanin,” “Ribes nigrum color,” and sometimes just “Natural Red Colorant from Black Currant.” In product lines, some brands pick proprietary names like “PureBerry Red” or “Currant Ruby.” Regional labeling laws shape the chosen term, but the trend moves toward clarity so scientists and consumers alike grasp exactly what’s being used.
Producers working with Black Currant Red follow Good Manufacturing Practices (GMP) as set by major food authorities. Facilities document every step, monitor temperature and humidity, and test finished product for microbial safety. Pesticide residue checks and screening for heavy metals begin at harvest. Facilities keep allergen information transparent, even though currants rate quite low on the allergen scale. Every batch receives a certificate stating anthocyanin levels and confirming absence of synthetic colorants. No shortcuts—regulators expect the full traceable trail from field to finished bottle.
Food and beverage makers find Black Currant Red valuable for fruit juices, soft drinks, jams, ice creams, yogurts, gummies, and plant-based snacks. Its bright color works well in acidic applications, so companies feature it in sports drinks, popsicles, and pastry glazes. Pharmaceutical firms use it to brighten children’s syrups, chewable tablets, and lozenges, while cosmetic manufacturers blend this pigment into lip balms, eyeshadows, and creams for a clean label look. Chefs and home cooks harness the color for icing, cocktails, or festive desserts, making recipes pop without synthetic dyes.
The science community looks for ways to boost anthocyanin yield, deepen pigment, and extend shelf life. Breeders test currant varieties for extra pigment in both berries and skin. Chemistry labs experiment with food-friendly encapsulation to guard against fading and clumping in finished products. Some startups bioengineer yeast strains to produce anthocyanin extracts, which could supplement or one day replace field-grown crops during bad harvest years. Clinical researchers study the potential health perks of these pigments, as anthocyanins appear linked to improved cardiovascular health and reduced inflammation. Pilot projects aim to unlock new uses in vegan chocolate, frozen dough, and shelf-stable sauces.
Decades of toxicology studies back Black Currant Red as a safe food colorant—provided manufacturers keep ingredients pure and avoid harmful solvent residues. Authorities like EFSA and the FDA classify black currant extracts as GRAS (Generally Recognized as Safe) when production avoids harsh chemicals. Investigators have dosed animals and cell cultures far beyond typical dietary exposure without seeing cancer, birth defects, or organ toxicity. Researchers still monitor for allergies or cumulative exposure in vulnerable groups. Routine surveillance checks confirm no hidden risk, adding a layer of reassurance to parents, hospitals, or anyone serving large groups of people.
With clean labels and natural ingredients growing in popularity, demand for plant-based pigments like Black Currant Red looks set to rise. Younger consumers expect food not only to taste great but to look vibrant without chemical shortcuts. As plant breeding, extraction, and preservation technology advance, prices are likely to fall and applications will multiply. Ingredient suppliers focus on achieving brighter reds at low pH, longer shelf life, and greater resistance to heat to please bakers and snack companies. In the years ahead, better black currant farming techniques and bioengineered strains could fill gaps during poor harvest years, smoothing out supply chain bumps. More research into health benefits may elevate these berry pigments from simple colors to coveted nutraceuticals. From berry patch to lab bench to dinner table, Black Currant Red brings tradition and innovation together for a colorful, safer future.
Black currant red grabs attention with its bold color, but beneath that shine sits a powerhouse of nutrients. I remember sipping a tart black currant drink as a kid, mostly to beat the summer heat. Over time, as I started paying attention to what goes into my body, this fruit caught my eye for reasons far beyond its tangy flavor.
Looking at the numbers, black currant packs more vitamin C per 100 grams than many citrus fruits. Just a handful delivers close to the recommended daily allowance. Vitamin C isn’t just about keeping sniffles away. Your immune system relies on it to help fend off sickness and repair tissue. Skin shows the effects, too, staying more resilient thanks to the boost in collagen that vitamin C provides.
As for antioxidants, this berry shines the most because of anthocyanins—the same stuff that gives black currant red its deep shade. Antioxidants soak up free radicals, which run wild in the body and damage cells. Studies in the British Journal of Nutrition found that diets high in anthocyanins can lower inflammation and may even support memory as the body ages.
Most people don’t think about their heart until there’s a real problem. Small actions pay off in the long run. Eating foods rich in anthocyanins, such as black currant, can help keep blood vessels flexible and blood pressure at healthier levels. Research, including work done in Finland and New Zealand, points to lower risk of hypertension and lower cholesterol numbers in people who regularly consume these kinds of berries.
Screen time runs high these days, and so does digital eye strain. Black currant contains both vitamin A and anthocyanins—two compounds the eyes love. Some Japanese studies indicate black currant extract can reduce eye fatigue and improve blood flow to the retina. Joints, too, get relief. Antioxidant activity in black currant may relieve the swelling tied to arthritis and keep joints from stiffening, according to a study in the Journal of Functional Foods.
It isn’t always easy to track down fresh black currants in every grocery store. Dried currants, frozen versions, or even juice can do the trick, as long as added sugar stays low. Tossing them in yogurt or tossing a handful into a smoothie works well. Growing up, my grandmother made black currant jam every summer—spread on a slice of bread, suddenly breakfast got brighter and healthier.
Berries like black currant red don’t work magic overnight, but their benefits build up with regular use. The science backs up their role in strengthening the body’s defense systems and supporting daily wellness. For those with special health needs, including kidney issues or who take blood thinners, a quick talk with a healthcare professional makes sense before adding black currant red in large amounts. Traditional diets from Europe to Asia have leaned on these fruits for generations, and it looks like modern science finally gives credit where it’s due.
Checking trusted health resources, like the National Institutes of Health or the European Food Safety Authority, helps sort hype from real benefit. My own experience, and that of friends and family, matches what researchers now say: adding more of these berries to meals leaves people feeling better, with sharper focus and fewer sick days. Black currant red offers a simple, tasty way to show some care to your body every day.
Black Currant Red sounds like just another vibrant color splashed into sodas, candies, yogurts, and cereals, but its presence in food has folks asking good questions—especially parents and those expecting. Every label on a supermarket shelf matters more than ever, and understanding what foods contain becomes less about marketing and more about health.
Black Currant Red isn’t black currant juice. Its main claim to fame is as a synthetic dye, commonly called Allura Red (E129 in Europe, Red 40 in the US). This dye gives that crimson pop to everything from sports drinks to cake icing but brings along a big debate about its impact on the youngest and most vulnerable—kids and pregnant women.
Many parents scan ingredient lists, remembering the headlines tying artificial dyes to hyperactivity. In 2007, researchers from Southampton University sparked a storm when they linked food colorings, including Red 40, to increased hyperactive behavior in children. After that, the European Union called for warning labels on foods containing these dyes, though the US Food and Drug Administration (FDA) still considers Black Currant Red safe when consumed within approved limits.
Research hasn’t fully settled the case. Some kids with ADHD seem more sensitive. Doctors sometimes suggest a trial of dye elimination for behavior issues, reporting noticeable improvement in a subset of cases. Even without formal diagnosis, anyone raising a spirited child has probably wondered why certain candy sends them bouncing off the walls. Few parents would dismiss a chance to turn down that volume safely.
Pregnant women approach food with a new kind of scrutiny. Every bite feels like a choice for two. Animal studies on dyes such as Allura Red have found some associations with immune system disruptions or mild allergic reactions—though most tests look for birth defects or cancer risks at much higher doses than a person could eat in a typical diet.
Researchers from McMaster University in 2022 raised flags about possible immune disturbances in offspring when exposed to typical levels of Allura Red in the womb. The findings came from mouse models, not human trials, but left enough of a question that many doctors recommend taking the cautious route. History shows that ingredients considered safe can get re-evaluated decades later—think of the shift around trans fats or BPA.
I’ve watched labels get longer and my shopping list change, especially after my niece developed hives eating a bright red birthday cupcake. Schools and some local governments began turning towards snacks without artificial colors. Many food companies in Europe now avoid artificial reds altogether, worried about backlash or regulatory changes.
For families worried about additives, looking for naturally colored products—beet juice, paprika, or elderberry—often offers peace of mind. The cost runs higher, but peace with every meal sometimes feels worth it. For pregnant women, the advice tends to echo: focus on a diet rich in whole foods, lean proteins, and fresh fruits instead of prepackaged snacks loaded with artificial hues.
Living in a world full of choices, parents and expectant mothers want to err on the side of caution. Black Currant Red doesn’t absolutely belong in every diet, especially for kids prone to reactions and those eating a rainbow of processed foods day after day. Regulations change and evidence grows, but people still trust their own eyes, ears, and stomachs—and those choices deserve respect.
Black currant red sends a tart punch with every bite. The berries tend to look small, but there’s nothing shy about their taste. Deeply colored, loaded with vitamin C, and packed with anthocyanins, this fruit carries history in its skins. Grandmothers used to swear by black currant tea when a cold rolled around. Farmers' markets in Europe bring black currant jams front and center each summer. This berry earned its reputation as both a medicinal staple and a flavor bomb.
Raw black currant red feels bright and tangy on the tongue. These berries wake up fruit salads. Toss them with diced apples and a squeeze of lemon for a crunchy, refreshing snack. They don’t taste like grapes or cherries—they deliver earthiness, sharpness, and sweet notes wrapped together. Beyond fresh snacking, dried currants often sneak into breakfast. Add a handful to oatmeal right after the boil. The berries plump, turn juicy, and bring tartness that offsets honey or brown sugar.
Squeezing the juice from these berries gives more than a drink—it captures the season in a glass, and for good reason. One small cup can provide more than double the vitamin C of the same size orange serving. That punch of nutrition makes black currant juice a natural addition to the morning routine or as a mixer in sparkling water. Some folks simmer the berries, stir in cane sugar, and pour the resulting syrup over pancakes or into cocktails. This syrup stores well, so it brings berry flavor months outside of harvest.
This fruit lifts cakes and muffins, adding a pop of color and brightness. In kitchens where traditions matter, black currant jam thickens scones and tarts. The flavor works tightly with dark chocolate and plays well with baked apples. Experienced bakers use the acidity of the berries to balance sweet doughs and rich creams. Try folding a scoop of black currant into cheesecake batter or blending it into a glaze for a loaf cake. Old English recipes call for “currant buns”—a great use of dried currants if fresh aren’t within reach.
Black currant leaves steep nicely for tea. The leaves have a subtle woodsy scent and flavor, and herbalists have long valued them for soothing qualities. Beyond the cup, the berries fit well into sauces for meat. Try simmering down currants with red wine and rosemary for pork or duck. Their acidity cuts through richness and lifts every bite. Stir them into compotes or chutneys, or fold into yogurt or labneh for a tart breakfast.
Black currant red offers more than flavor. Dietitians point to the high antioxidant content and the immune-boosting vitamin payout. Not many fruits bring this level of nutrition with such punch. Gardens in my neighborhood started to grow more currant bushes once people realized their health perks. Cooking with them connects eaters to older food traditions and brings new flavors to the table. Exploring black currants means brushing up against culinary history, health, and real tartness—hard to beat for such a humble berry.
Black Currant Red draws plenty of attention as a food coloring and additive. This dye, also called E163, comes from anthocyanins found in black currant skins. It gives jams, yogurts, beverages, and even candies their deep purple-red color. With so many foods relying on bright and inviting shades, it’s easy to overlook questions about side effects. But anyone who keeps an eye on what goes into their food ends up wondering if this pigment brings any drawbacks alongside its punchy color.
I've read ingredient labels in supermarket aisles and at my own kitchen counter. “Natural” can sound like a promise for harmlessness, but the human body doesn’t always agree. For most people, anthocyanins in Black Currant Red pass through without issue. Some experience mild digestive coughs: loose stools, an upset stomach, or, on rare days, a little bloating. I've spoken with friends who link odd stomach cramps to colored candies or fruity drinks — not everyone will notice, but for sensitive folks, even “natural” dyes make a difference.
Food allergies don’t come up often with Black Currant Red, though no coloring skips the risk entirely. People with general berry allergies might want to stay cautious, since those with immune sensitivity to one berry could respond poorly to others, or to the anthocyanins themselves.
Some pigments, especially old-style synthetic dyes, raised alarms about links to hyperactivity in children, but science hasn’t pointed the finger at Black Currant Red for this. Large studies suggest it's far less risky than artificial colorings like Red 40 or Yellow 5. In fact, the European Food Safety Authority marks this dye as safe in reasonable doses.
Anybody taking medicine notices funny warnings: don’t eat grapefruit, don’t mix with dairy, be careful with green tea. It's smart to wonder if intense pigments change how the gut handles medicine. Early lab work shows anthocyanins can affect certain liver enzymes, but doses in food coloring rarely match lab conditions. As a diabetic, I’ve discussed strange food effects with my doctor, who points out that there’s no solid proof this color causes problems at normal dietary levels.
My habit is to check labels, and I’m glad governments require full lists of ingredients. For E163, the usual rule stands: moderation works best. If you have a sensitive stomach or allergies, keep an ingredient diary. Sometimes, tracking meals for a week or two gives clues about repeat offenders in your diet.
Consumers should speak with their healthcare providers if they have concerns, especially if children or people with chronic illness eat foods with this coloring often. I’ve seen more companies use fruit-based colorings because shoppers want simple, recognizable ingredients, but that halo doesn’t mean zero risk for everyone.
Food safety isn’t just about fear — it’s about knowing what sits on your plate and how your body reacts. As more people push for transparency in the food industry, questions about colorings will keep coming up. For Black Currant Red, moderate use looks safe for most, but everyone benefits from an ongoing conversation about food science, allergies, and gut health. The ingredients we choose shape our long-term wellbeing, so asking questions — and expecting honest answers — always matters.
Anyone who’s tried a so-called “Black Currant Red” only to taste artificial sweetness or flat flavors knows real quality stands out. I once bought a jar labeled “Black Currant Red” from a grocery store shelf, drawn in by glossy packaging. Back home, the flavor tasted like grape juice with sugar dumped in. I learned later most mass-market versions use artificial color, a pinch of real juice, and sweeteners that cover up the actual tartness. Black currant carries health perks—antioxidants, vitamins, that sharp, clean tartness—so buying genuine products keeps flavor and nutrition on your side.
Health food stores and specialty grocers tend to carry authentic options. Often, these shops source smaller brands that list ingredients in plain language: real black currants, cane sugar, no weird chemicals. I’ve noticed companies like Ribena (from the UK) and artisanal brands made in Eastern Europe show up in independent markets. Ask the staff where their black currant comes from—they usually know their suppliers and won’t steer you wrong.
Farmers markets or local producers are another great place to look. Some berry farms sell jars of their own preserves or juices, letting you taste before buying. If you live near berry farms, it’s worth checking their stalls—I've found some of the best black currant jams this way.
Online shops can be a minefield of knockoffs, but with a sharp eye, you’ll land the real thing. Look for sellers who focus on European imports; countries like Poland, the UK, and Hungary have a long tradition with black currants. Reputable organic retailers usually list the origin of their berries and processing details. I check reviews to spot consistent praise about flavor and authenticity.
Websites like Vitacost, iHerb, or Amazon carry both mass-market and artisanal jarred preserves. Stick to items with clean ingredient lists: “black currants, sugar, lemon juice.” Anything listing corn syrup, dyes, or “natural flavors” doesn’t cut it. Check for European certifications like “Protected Geographical Indication” and read through customer feedback. I’ve discovered small-batch preserves and concentrated juices from brands in the UK, New Zealand, and Denmark that ship internationally, and they taste worlds apart from sugary imitations.
Plenty of brands cut corners. If the label hides behind phrases like “fruit blend,” or if black currant sits last in the ingredient list, move on. The price can be a tip-off—real black currant costs more than grape or apple. Authentic jam runs about $6–10 a jar instead of the $2.99 “fruit spread” you see at big box stores.
Ask questions. Reach out to small family producers if you buy online—they’re often happy to tell you about their berries, growing methods, and recipes. Supporting them helps preserve the traditional ways of making jam and juice that deliver both health benefits and real flavor. You may pay a bit extra, but you’ll get the taste and benefits you’re after.
If you want to skip the hunt, look for brands like “St. Dalfour” for preserves, “Just Blackcurrant” (UK), or “Wielkopolski” from Poland. A local Eastern European deli almost always has authentic options on the shelf. Even better, grow your own if you can—black currant bushes yield plenty after a couple of seasons. Until then, shop with curiosity, read every label, and don’t settle for the purple impostors.
| Names | |
| Preferred IUPAC name | 4-[(E)-(4-Anilino-3-methylphenyl)diazenyl]benzenesulfonic acid |
| Other names |
Anthocyanin Black C.I. Food Black 1 E153 |
| Pronunciation | /ˈblæk ˌkɜːrənt rɛd/ |
| Preferred IUPAC name | 5-amino-4-hydroxy-3-[(2-hydroxy-1-naphthyl)azo]-6-phenyl-2,7-naphthalenedisulfonic acid |
| Other names |
Blackcurrant Red Red Black Currant |
| Pronunciation | /blæk ˈkʌr.ənt rɛd/ |
| Identifiers | |
| CAS Number | 61969-50-4 |
| 3D model (JSmol) | ``` N#CC1=CC=C(C=C1)O ``` |
| Beilstein Reference | 4073707 |
| ChEBI | CHEBI:16997 |
| ChEMBL | CHEMBL282629 |
| ChemSpider | 192660 |
| DrugBank | DB13972 |
| ECHA InfoCard | echa.infocard.100968 |
| EC Number | 30102231 |
| Gmelin Reference | 91355 |
| KEGG | C08321 |
| MeSH | D004703 |
| PubChem CID | 157114 |
| RTECS number | WN6500000 |
| UNII | F84539877C |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | DTXSID0072015 |
| CAS Number | 68553-98-4 |
| Beilstein Reference | Beilstein Reference: 17,II,394 |
| ChEBI | CHEBI:16219 |
| ChEMBL | CHEMBL451582 |
| ChemSpider | 21542737 |
| DrugBank | DB09449 |
| ECHA InfoCard | echa.europa.eu/information-on-chemicals/infocards/100940835464 |
| EC Number | 131-12-4 |
| Gmelin Reference | 14895 |
| KEGG | C02315 |
| MeSH | D044747 |
| PubChem CID | 139111431 |
| RTECS number | GN6490000 |
| UNII | 9644CWT8MU |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | DTXSID7050991 |
| Properties | |
| Chemical formula | C20H11Br4O5 |
| Molar mass | 324.40 g/mol |
| Appearance | Deep red to purple hue with a glossy, smooth surface. |
| Odor | Fruity |
| Density | 1.10 g/cm³ |
| Solubility in water | Soluble in water |
| log P | 1.86 |
| Vapor pressure | 0.0049 mmHg @ 25°C |
| Acidity (pKa) | 3.1 |
| Basicity (pKb) | <2 |
| Magnetic susceptibility (χ) | −6.1×10⁻⁶ |
| Refractive index (nD) | 1.3400 |
| Viscosity | Medium |
| Dipole moment | 2.85 D |
| Chemical formula | C18H16O8 |
| Molar mass | 328.38 g/mol |
| Appearance | Deep reddish-purple liquid |
| Odor | Fruity, Green, Musk |
| Density | 1.12 g/cm³ |
| Solubility in water | Soluble in water |
| log P | 3.64 |
| Acidity (pKa) | <3.0 |
| Basicity (pKb) | 6.8 |
| Magnetic susceptibility (χ) | −0.000012 |
| Refractive index (nD) | 1.3370 |
| Viscosity | 5600-7000 cP |
| Dipole moment | 2.817 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 510.2 J·K⁻¹·mol⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -3555 kJ/mol |
| Std molar entropy (S⦵298) | 333.21 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -2338 kJ/mol |
| Pharmacology | |
| ATC code | V06DX |
| ATC code | A16AX |
| Hazards | |
| GHS labelling | GHS07 |
| Pictograms | hazard, exclamation-mark, environment |
| Signal word | Warning |
| Hazard statements | H317: May cause an allergic skin reaction. |
| Precautionary statements | Keep out of reach of children. If medical advice is needed, have product container or label at hand. |
| NFPA 704 (fire diamond) | 2-1-0 |
| Flash point | 100 °C |
| Autoignition temperature | 400°C |
| LD50 (median dose) | 2500 mg/kg |
| NIOSH | TC-84A-8119 |
| PEL (Permissible) | 80 mg/kg |
| REL (Recommended) | 10g |
| GHS labelling | GHS05, GHS07 |
| Pictograms | AC-F,IN-BIO,VEG |
| Signal word | Warning |
| Hazard statements | H317: May cause an allergic skin reaction. |
| Precautionary statements | Keep out of reach of children. If medical advice is needed, have product container or label at hand. Read label before use. |
| Flash point | 107.5 °C |
| Autoignition temperature | 435°C |
| LD50 (median dose) | 8900 mg/kg |
| NIOSH | 9469 |
| PEL (Permissible) | 30 mg/kg |
| REL (Recommended) | 56g |
| IDLH (Immediate danger) | Unknown |
| Related compounds | |
| Related compounds |
Black Currant Blue Black Currant Yellow Black Currant Pink |
| Related compounds |
Carmoisine Ponceau 4R Allura Red AC Amaranth |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
