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Originally, red chocolate cake did not have artificial coloring. The red (not nearly as red as we're used to now) came from natural (not Dutch processed) cocoa (acidic), plus another acidic ingredient (buttermilk or vinegar). The double-dose of acid reacts with the anthocyanins (antioxidants that are red, even more so in the presence of acid) in the cocoa ...


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I disagree with Chris Steinbach. Japanese green tea is green. Chinese green tea is brown. In Chinese character (Kanji in Japanese), Cha means tea, and Chairo means tea color=brown. We Japanese always wonder why Chinese call brown as tea color, because we Japanese only know "Tea=green"!!



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