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The green pigment resent in the majority of plants. This is responsible for the absorption of light energy during the light reaction of photosynthesis - so it enables sunshine to combine carbon dioxide with water, creating carbohydrates and oxygen. Chlorophyll can be produced in the kitchen from green plants, such as watercress, by braising concentrations, and then letting the resultant mixture drip slowly through muslin - thus producing a natural very dark green liquid.

Commercially, it is extracted in a more scientific way, and used as a food colouring (E140). See 'Chelation'; 'Photosynthesis'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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