Yellows: Turmeric, Annatto, and Saffron

Turmeric is great for pickling because it is water soluble and produces an amazingly bright yellow in daikon radish for example. It has a definite taste.Above, daikon radish and carrot with turmeric.

Annato seed barely dissolves in hot water, but in heated oil very quickly produces a deep, vivid yellow, shown below. It seems relatively mild in taste.

Saffron heated in water and in oil using same methods as with turmeric and annatto seemed completely wimpy!

Thus, turmeric for water solubles and pickling daikon. And for yellow Spanish rice, a bit of annatto in oil, rice, and water. Saffron will wait for another day.