I love the colour red.
I love the emotion it represents … from passion and desire to embarrassment, anger, danger and warning.
I love that red makes you feel energised and why it’s associated with joy, good luck and celebration all over the world … in China and other East Asian countries as the Lunar New Year, red carpet arrivals, Santa Claus, red poppies for remembrance and Valentine’s Day to name just a few.
But most of all, I love red food and have since I was a very young Snak being looked after by my grandmother.
I love the emotion it represents … from passion and desire to embarrassment, anger, danger and warning.
I love that red makes you feel energised and why it’s associated with joy, good luck and celebration all over the world … in China and other East Asian countries as the Lunar New Year, red carpet arrivals, Santa Claus, red poppies for remembrance and Valentine’s Day to name just a few.
But most of all, I love red food and have since I was a very young Snak being looked after by my grandmother.
My first experience of getting red all over my face, hands, the chair, my clothes, my grandmother’s tablecloth, etc., was a Raspberry. Raspberries are high in vitamin C which is great for a baby's developing immune system.
She then quickly introduced the red rainbow of strawberries and watermelon (minus seeds), red apples and cherries – also all packed full of Vitamin C and other good-for- little- people things like fibre and antioxidants.
I then remember being somewhat reluctant – but not for long! – to try red capsicum, tomatoes, radishes, rhubarb, cranberries as a sauce (addictive!) and even packed with omega-3 Red Salmon.
You see, I really was destined to become a food writer at a very early age.
The charm of red stems from the way our brains associate colour with different feelings and behaviours. The presence of a certain colour can actually make things taste better or worse. Red boosts our attention span, makes us hungry and (apparently!) jump-starts our sex drive.
It makes sense that red enhances our appetite and stimulates physical responses and therefore why it’s so famously known for being associated with fast food. Think McDonald’s, Burger King, KFC, Hungry Jacks, ad infinitum. The all use red as part of their branding.
Red is said to also hint a sweetness, due to our association with berries and other sweet fruit. A study by J. Johnson and F.M. Clydesdale in a Journal of Food Science revealed that consumer’s perceived perceptions of sweetness were higher when they added red colouring to cherry or strawberry flavoured drinks.
She then quickly introduced the red rainbow of strawberries and watermelon (minus seeds), red apples and cherries – also all packed full of Vitamin C and other good-for- little- people things like fibre and antioxidants.
I then remember being somewhat reluctant – but not for long! – to try red capsicum, tomatoes, radishes, rhubarb, cranberries as a sauce (addictive!) and even packed with omega-3 Red Salmon.
You see, I really was destined to become a food writer at a very early age.
The charm of red stems from the way our brains associate colour with different feelings and behaviours. The presence of a certain colour can actually make things taste better or worse. Red boosts our attention span, makes us hungry and (apparently!) jump-starts our sex drive.
It makes sense that red enhances our appetite and stimulates physical responses and therefore why it’s so famously known for being associated with fast food. Think McDonald’s, Burger King, KFC, Hungry Jacks, ad infinitum. The all use red as part of their branding.
Red is said to also hint a sweetness, due to our association with berries and other sweet fruit. A study by J. Johnson and F.M. Clydesdale in a Journal of Food Science revealed that consumer’s perceived perceptions of sweetness were higher when they added red colouring to cherry or strawberry flavoured drinks.
The red that strikes either delight or absolute fear in the hearts of many are Chillies. I’ve written about them before in previous articles, but they must find a place here once again. There are as many varieties as there are ranges of heat and flavours. From paprika and chilli powder, each offers its own taste and heat level.
My favourite 10 red condiments take us all around the world.
You can’t match the Cocktail Sauce adored in the United States, originating sometime in the 19th century with fresh seafood cooked and chilled.
Travel down to Mexico for Enchilada Sauce, originating near the Yucatan in pre-Columbian days. If you see a recipe or label with ‘tomato’, don’t use it. This is not an authentic red enchilada sauce! The lovely red hue comes from chillies, not tomatoes. Mexico also gives us the much-loved Salsa.
Zap over to North Africa for a ‘zap’ of Harissa. The word means ‘to pound’ which is exactly how it’s made.
Here’s one for a debate. Ketchup. Did it originate in Great Britain or China? It’s estimated that the ‘can’t-live-without’ sauce can be found in 97% of U.S. households, but it didn’t originate there. My heroes, food historians, believe it was discovered sometime in the late 17th to early 18th by British travellers to southeast China.
My favourite 10 red condiments take us all around the world.
You can’t match the Cocktail Sauce adored in the United States, originating sometime in the 19th century with fresh seafood cooked and chilled.
Travel down to Mexico for Enchilada Sauce, originating near the Yucatan in pre-Columbian days. If you see a recipe or label with ‘tomato’, don’t use it. This is not an authentic red enchilada sauce! The lovely red hue comes from chillies, not tomatoes. Mexico also gives us the much-loved Salsa.
Zap over to North Africa for a ‘zap’ of Harissa. The word means ‘to pound’ which is exactly how it’s made.
Here’s one for a debate. Ketchup. Did it originate in Great Britain or China? It’s estimated that the ‘can’t-live-without’ sauce can be found in 97% of U.S. households, but it didn’t originate there. My heroes, food historians, believe it was discovered sometime in the late 17th to early 18th by British travellers to southeast China.
If it’s Marinara, it must be Italian. Southern Italy, in fact. There are many versions, but the real traditionalists believe that:
Spain gives us Romesco Sauce, a red marvel that is equally wonderful with fish as it is with chicken, as a dip for vegetables, flavouring for mayonnaise or in a paste pesto.
Sriracha, from Vietnam, is as ubiquitous as ketchup. Millions of bottles and jars are now made and sold around the world, using the original fresh ingredients of jalapeños, vinegar, sugar and garlic.
While ‘red’ is most associated with fruit and chilli, the colour in both natural and food colouring forms takes us on a journey from breakfast, lunch and dinner to dessert and cocktail hour.
Think an adult Turmeric Latte or kid-loving syrups and cordials. Red can mean the freshest Tuna Tartare with Radish, Caprese Tomato Soup, Curried Beef Stew, Turkey Meatballs with Baked Apples, a blazing Red Apple and Pomegranate Tarte Tatin and Red Velvet Cupcakes.
I could continue with my Red Rave, but frankly, writing this has just made me crave for a chilli hit, followed by something satisfyingly, over-the-top sweet.
Join me HERE to see GDM’s latest collection of Ruby Red Recipes. Enjoy!
- It’s a simple, basic sauce of tomatoes, olive oil, garlic, and herbs
- It doesn’t include red pepper flakes (that makes it Arrabiata)
- It doesn’t not include meat (that’s a ragu) and,
- Don’t add anchovies or you’ll have a Puttanesca instead.
Spain gives us Romesco Sauce, a red marvel that is equally wonderful with fish as it is with chicken, as a dip for vegetables, flavouring for mayonnaise or in a paste pesto.
Sriracha, from Vietnam, is as ubiquitous as ketchup. Millions of bottles and jars are now made and sold around the world, using the original fresh ingredients of jalapeños, vinegar, sugar and garlic.
While ‘red’ is most associated with fruit and chilli, the colour in both natural and food colouring forms takes us on a journey from breakfast, lunch and dinner to dessert and cocktail hour.
Think an adult Turmeric Latte or kid-loving syrups and cordials. Red can mean the freshest Tuna Tartare with Radish, Caprese Tomato Soup, Curried Beef Stew, Turkey Meatballs with Baked Apples, a blazing Red Apple and Pomegranate Tarte Tatin and Red Velvet Cupcakes.
I could continue with my Red Rave, but frankly, writing this has just made me crave for a chilli hit, followed by something satisfyingly, over-the-top sweet.
Join me HERE to see GDM’s latest collection of Ruby Red Recipes. Enjoy!