Purple Sweet Potato Powder - 10 Oz Ube Powder for Baking, Natural Food Coloring, No Gluten, No Fillers, Ube Extract for Latte, Smoothies

This item is so wonderful and has a lot of healthy potentials. I made this wonderful jello molds, tasted really good, just added some carnation mild and collagen powder and the sweetness of spices and low calorie sweetener.

Good tasting and healthy.~

Made no alterations to the taste! Fantastic alternative to food dyes.

I guess there's some nutritional value but this is mostly for color, to color whatever you're making and I didn't really need blue color I thought it was something else, you know like nutritious

I like it with some sweetener and a spot of milk or Half & half. Instant borscht!

I've tested this in both homemade ice cream and in a drink, and I'm happy to say that it works really quite beautifully! In the liquid (room temp) it didn't totally dissolve, but with the addition of hot water, it did better. Whether this is due to the hot water or the increased volume of liquid I'm not sure. In the homemade icecream I added about 1 tsp to a pint of liquid and it blended beautifully.At this rate, the 8oz container will last a long time and I'm happy for that!

This cannister of beet powder arrived with a sealed lid, inside a box that was shrink-wrapped in plastic.It has a nice fresh taste. Just like beets.I mixed a 1/2 teaspoon in my yogurt for the blood-thinning energy boost that beets have.While it turned my white yogurt a bright pinkish red, it did not change the flavor of the yogurt.I only wish it were organic, but I am enjoying this.Would recommend.

This powder is LUMINOUS, when I first opened it, my husband assumed I got a new pigment to make paint out of, but nope, it is food. I was actually surprised that it was so vibrant, usually when I get purple sweet potato stuff from my local store it is grainier and not as bright, or it has artificial coloring mixed in which is the case with a lot of baked goods.What I think is going on with this batch is it is freeze dried potato starch, it will probably lose some of its color once it is baked, but that is pretty common with plant based pigments. The starch will settle when it is in a latte, it thickens it just a little, not in a way that is grainy or unpleasant, it adds a velvety texture that makes it seem more like I made my latte with heavy cream rather than half and half. The taste is very light, it tastes like yam starch, it is a little sweet and a little earthy.Ok, that color, I needed to test to see if it was real, because even though purple sweet potatoes are so purple that they look fake, it doesn't mean that this powder is what it claims to be. I don't have a lab to get it tested, but I do know a lot about plant based pigments since I use them to dye clothes, make my own lake pigments, and paints. Ube yams get their vibrant purple color from the pigment anthocyanin, it is what makes purple cabbage purple, blueberries blue, and butterfly pea flower blue. It is also VERY unstable, it is sensitive to heat, light, and especially pH.This is why purple cabbage is used in school to teach kids about pH, and butterfly pea flowers can be used to make fun magic potions with lemon juice. It is also how I can use these pigments to make about a dozen different shades of blue, purple, green, and pink paint...not that they last very long, but they are fun. So I was pretty confident in my testing of this pigment, if I mixed it with an acid and a base and got the correct reaction then I am dealing with anthocyanins, artificial food coloring doesn't react to things like acids, which is why they are used so much in candy that uses a ton of citric acid. Mixing the yam powder with some water I got deep teal with alkaline soda ash and bright pink with acidic vinegar, the control stayed purple with a slight leaning towards blue since my water is hard and I didn't feel like breaking out the distiller for this. The exact reaction I was hoping for.So yeah, this stuff is plant pigment, if they are lying about it not being yam powder then it is because the color is coming from some other anthocyanin plant which is just kinda weird. If you want it to stay bright purple then use it in recipes that stay neutral pH, are white or very pale in color (if you mix it in a chocolate cake you are getting brown, if you mix with something green...well..color theory kicks in, enjoy your dark gray recipe, so no ube kale smoothies) and don't get exposed to a lot of heat, you will have to supplement it with a more stable artificial color. I am going to use it in ice cream, lattes, frosting, and custard to keep as much of that color as possible.