These suggestions are terrific. They inspired me to wait a couple days to make my second batch and spend the time making some natural colorants instead.
So last night I made a couple using what I had on hand-
I had some Mexican saffron from the Fiesta market here, which is actually safflower not saffron. I ground it up super fine, sifted it, and ground it again, which yielded me a modest amount of safflower powder. I also heat steeped some of the safflower in oil instead of grinding and the oil.is a beautiful deep red orange.
I tried infusing seaweed, but all I had was noir (sushi wrapping), and that was a waste of time LOL. So I switched to parsley and it gave me a significantly deeper green oil, which I am pretty sure will barely tint, so I'll be grinding some parsley tonight after work as another opt.
I ground coffee micro fine also, as well as taking cold coffee and simmering it down to a rich concentrate that should yield a rich deep brown.
Besides the parsley, I'm also going to use the last of my turmeric root to make another concentrate, and I'm gonna try carrots too.
I think I have some mustard powder and I wanna try that too. Some of these I want to try straight (mixed in a couple tbs of oil then added to batter), some I'm still working out how I would mix them in LOL.
Keep inspiring me folks