Learn with Glow · Guide
How to use food-grade activated charcoal in cooking
Activated charcoal is a black powder for colouring food. Here is how to use it, and what to avoid.
Activated charcoal is a very fine black powder with no smell and almost no taste. In the kitchen it is used for one thing: colour. A small amount turns food jet black, which makes it popular for striking breads, cakes and drinks.
How much to use
Use a quarter to half a teaspoon at a time. For a loaf of bread, half a teaspoon per 2 cups of flour is enough for a deep black. Stir it into the dry ingredients so it spreads evenly. It stains clothes, cloths and countertops, so wipe spills straight away and do not shake it near light fabric.
Ways to use it
- Black bread and buns. Mix half a teaspoon into the flour before you add water and yeast. Bake as you normally do.
- Pancakes and waffles. Whisk a quarter teaspoon into the batter for dramatic black pancakes.
- Cakes and cupcakes. Add a quarter to half a teaspoon to the dry mix. Pair it with white icing for contrast.
- Black lemonade. Stir a quarter teaspoon into a glass of lemonade and drink it right away, since the powder settles.
- Ice cream and desserts. Whisk a pinch into cold custard or a cream base before freezing.
Keeping it fresh
Keep it in a tightly closed container in a cool, dry cupboard, away from strong smells. Charcoal soaks up odours from the air, so close the lid straight away. Use a dry spoon and keep it away from children.
Which pack to choose
It comes in a 100g pack. A pinch colours a whole loaf, so this lasts a very long time.
Good to know
If you are pregnant, breastfeeding, or take any medicine, ask your doctor before using it. Do not take it at the same time as medicine.
Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.