Cochineal / Carmine
What it does
Red colour.
How it's made
Extracted from dried cochineal insects (Dactylopius coccus).
Cochineal, and the carmine derived from it, is a natural red colour obtained from an insect — the cochineal scale insect (Dactylopius coccus), which lives on prickly-pear cacti in Central and South America. It gives rich crimson and pink shades and is prized for being very stable to heat and light.
The insects are harvested from the cacti and dried, and the red pigment (carminic acid) is extracted from the dried bodies with water or a mild solvent. To make carmine, this extract is treated with aluminium (and sometimes calcium) salts, which combine with the carminic acid to form an intense, insoluble red "lake" pigment.
The extract or lake is then purified and standardised for colour strength. Because it is made from insects, cochineal and carmine are not suitable for vegetarians or vegans, and they must be clearly labelled; their outstanding stability is why they are still used in foods, drinks and cosmetics despite the availability of synthetic reds.
Possible reactions
Can cause allergic reactions including, rarely, anaphylaxis; not suitable for vegans.