Marinades are liquid, while meat rubs are dry. Both contain salt to achieve a brining effect. Marinade base is either acidic or enzymatic to tenderize. The heat and acid stability of colouring helps determine selection.

Natural Colour Sources for Marinade

Manufacturers have a few different options for marinade colour sources. Turmeric provides a neon, yellow appearance to enhance tandoori, mustard, curry, and lemon herb.

Carmine or lycopene may enhance red marinades.

Caramel colour enhances barbecue, terikayi, and balsamic vinegar. The U.S.
Department of Agriculture (USDA) specifies the use of caramel colour in cooked meat. For more information, see our technical tip on cooked meats.

marinated meat marinade chicken naturally coloured
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