Carrots were originally purple due to their high content of anthocyanins, natural pigments that give them this color. Over time, carrots have been selectively cultivated to become increasingly orange.
Carrots were originally cultivated over 1000 years ago in what is now Afghanistan and Iran, and guess what: they were mainly purple or violet! The earliest serious traces date back to the 10th century, a time when both the leaves and the roots were eaten, but certainly not the flashy orange carrot we know today. These purple varieties, highly valued in Antiquity, gradually spread westward, thanks to Arab traders who transported them along trade routes. Since wild varieties were often whitish or pale yellow, growers favored darker-colored carrots in their selection, as they were associated with more flavor and better medicinal properties.
Purple carrots derive their dark color from a natural pigment called anthocyanin. This pigment, also found in blueberries and eggplants, gives them a distinctive shade ranging from deep purple to almost black. Anthocyanins primarily serve a protective role for the plant. They shield carrots from sun damage (excessive UV rays), cold, and even certain diseases or pests. For us, these same pigments are interesting because they possess antioxidant properties, which can sometimes offer health benefits. The darker a carrot is, the higher the concentration of anthocyanins and the slightly different flavor: a taste often described as earthier or more robust than that of the usual orange varieties.
Starting from the 17th century, Dutch growers gradually preferred to select carrot varieties with an orange hue, as these were sweeter, tender, and more pleasant to eat. This characteristic color comes from a pigment called beta-carotene, which is nutritious and rich in vitamin A. Through crossbreeding and selection, orange carrots quickly became popular, relegating the older purple varieties to a secondary role. Additionally, it is sometimes said that the orange color paid tribute to the Dutch royal family of the House of Orange, although this connection remains debated by historians. As a result, orange carrots eventually conquered Europe and then the rest of the world, almost making us forget that originally, they were generally violet or purple.
In ancient Egyptian frescoes, purple carrots clearly appear as foods or depicted offerings. In ancient Persia, some accounts mention dark carrots, which were consumed for their medicinal properties. Even in the early Middle Ages, certain European manuscripts show stylized representations of purplish roots that closely resembled the purple carrots we know today. These artistic and literary mentions confirm that these dark-hued vegetables were clearly recognized and valued long before the dominant arrival of orange carrots.
Modern research suggests that the coloring compounds in purple carrots may have anti-inflammatory properties and protect against certain chronic diseases.
Purple carrots contain more antioxidants than modern orange varieties, thanks to their high content of anthocyanins, which are known for their beneficial effects on cardiovascular health.
Initially, carrots existed in several colors, including yellow, white, red, and purple, and it wasn't until the 17th century that the current orange variety became dominant due to selection by Dutch farmers.
In the Middle Ages, purple carrots were used both as a natural textile dye and as food, due to the intensity of their purple pigments.
Yes, before the modern dominance of orange carrots, there were also white, yellow, and red varieties. Each color corresponded to a variety with its own combination of nutrients and antioxidants.
Yes, anthocyanins are antioxidant compounds naturally found in purple carrots. They have beneficial effects on health, including helping to reduce inflammation, prevent certain cardiovascular diseases, and even support memory and brain function.
Orange carrots became dominant mainly because they were selected by Dutch growers in the 17th century for their sweetness and appealing appearance. They were popularized worldwide due to their pleasant flavor, high agricultural yield, and ease of cultivation.
Purple carrots generally have a flavor similar to orange carrots, although they tend to be slightly sweeter and sometimes more earthy. They can also be a bit crunchier depending on the varieties.
Yes, purple carrots still exist today. They are often available in organic or specialty stores, valued for their unique color and specific nutritional properties.
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