[Organic] Rainbow Carrot (450g)

All of the colors of carrots you see here existed when carrot seeds first started being traded thousands of years ago, except for orange!
Recent cross-breeding has resulted in the orange color.

Most people are familiar with orange carrots, but carrots can actually come in a variety of colors, including white, yellow, purple, and red.
All of these colors existed thousands of years ago when carrot seeds were first traded.
In fact, orange carrots are the most recent addition to the carrot family, developed through crossbreeding in the 16th century.

The color of carrots is determined by the pigments present in the roots.
Carotenoids, which are responsible for the yellow, orange and red colors of carrots, are always present in the roots but are masked by chlorophyll during the early stages of growth.
As carrots mature, chlorophyll production slows and carotenoids become more noticeable.

Anthocyanins, which are responsible for the purple and red colors of carrots, are produced in response to cooler temperatures and shorter daylight hours. This is why purple and red carrots are more common in the fall and winter.

Each color of carrot has its own unique flavor profile.
Orange carrots are the sweetest and white carrots are the mildest.
Yellow carrots have a slightly earthy taste, while purple carrots have a peppery taste.

You can enjoy carrots of different colors in a variety of ways.
It can be eaten raw, cooked, or roasted.
It can also be added to soups, stews, and stir-fries.
Here are some ideas for enjoying carrots of different colors:

• Raw Carrots: Slice carrots of different colors, dip them, and serve as a snack or appetizer.
• Cooked: Add colorful carrots to soups, stews and stir-fries.
You can also eat it grilled or steamed.
• Roasting: Preheat oven to 400 degrees Fahrenheit.
Toss carrots of different colors with olive oil, salt, and pepper.
Bake for 20-25 minutes or until tender.