Black carrots have\u00a0a unique taste, decidedly different than white or orange carrots. … Researchers suggest that Anthocyanins from purple carrot are more stable over a wider pH range than Anthocyanins from other fruit or vegetable sources, making them ideal for use in yogurts, beverages, fruit bases, and confectionary. Even here though there are differences between the types: black carrots have\u00a0an earthy, mineral taste, red carrots are crisp and the most overtly sweet, while the orange ones have a richer, lingering aftertaste. This almost black carrot is delicious roasted with other root vegetables. The\u00a0dark purple color is naturally occurring pigment in carrots\u00a0called anthocyanins.<\/p>","protected":false},"excerpt":{"rendered":"
Black carrots have\u00a0a unique taste, decidedly different than white or orange carrots. … Researchers suggest that Anthocyanins from purple carrot are more stable over a wider pH range than Anthocyanins from other fruit or vegetable sources<\/p>\n