Processed
Carmine
Carmine is a vivid red colouring obtained from carminic acid in cochineal scale insects (Dactylopius coccus), refined into carmine lakes and cochineal extracts for food and cosmetics. It gives stable pink-to-crimson shades in yoghurts, confectionery, beverages, and processed meats where many plant reds fade. The hue is rich and slightly blue-leaning in alkaline systems, brighter scarlet when acid. It is not vegan or vegetarian; labels may say carmine, cochineal, or E120. Some consumers report allergic reactions, so clear declaration matters. Heat and light stability are generally good for an organic pigment, but metal ions and extreme pH can shift colour. Distinct from synthetic azo reds in origin and regulatory code.
Also known as: E120, Cochineal, carminic acid, carmines (E120), Carmine, Cochinilla, Grana cochinilla
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 40 mg
- Salt 0.1 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 2 g
- Water 2 g
- Energy 8 kcal
- Water 2 g
- Protein 2 g
- Animal Protein 2 g
- Minerals 141 mg
- Major Minerals 140 mg
- Trace Minerals 1.2 mg
- Iron 1.2 mg
- Salt 0.1 g
Minerals
Sodium: 40 · Potassium: 20 · Calcium: 80 · Iron: 1.2 ·
Carmine is the aluminium lake of carminic acid from cochineal, a red colour—not a fruit puree. The dry lake is essentially 0 kcal with traces of protein from the insect extract. No sugars, no vitamin A/C pattern of plants.
In the kitchen
Culinary partners and combinations that usually underperform with Carmine.
Usually avoid with
Often clash in flavour or tradition
History
Andean cultures farmed cochineal for textile and ceremonial red dyes.
Spanish colonial trade made cochineal a high-value red export from the Americas.
Refined carmine lakes entered European confectionery and beverage colouring.
Allergy labelling and vegan demand pushed alternatives alongside continued carmine use.