Natural colour doesn’t have to mean complicated. Finch Foods Canada’s colourings and powders come from plants — flowers, roots, and leaves — so you can tint drinks, frostings, and bakes without synthetic dyes.
Start small. Most powders are concentrated: a little transforms milk, batter, or icing.
Butterfly pea (flower & powder)
Sky-blue in milk and tea. Add citrus and it shifts toward purple. Ideal for lattes, lemonades, and café drinks.
Beetroot powder
Warm pink to deep red. Works in frostings, smoothie bowls, and baked goods where a berry-rose tone fits.
Pandan powder
Soft green with a fragrant, vanilla-adjacent character familiar in Southeast Asian desserts. Lovely in cakes, custards, and café specials.
Spinach powder
Gentle green for batters and doughs when you want colour with a mild leafy note — pancakes, pasta dough, or savoury bakes.
Hibiscus petals
Brew for a ruby tea or syrup; use in iced drinks and dessert sauces. Floral-tart and vivid.
Purple yam powder
Lilac to violet colour with soft sweetness — frostings, waffles, and ube-style café items.
Quick tips
- Whisk powders into a little warm liquid first to avoid clumps.
- Colour can soften with long baking — add a touch more for deep tones in cakes.
- For drinks, bloom powder in hot liquid, then cool or froth.
