Chaps,
I could have sworn someone put the Nutrabaits enervite recipe on here years ago, done a search on here and google but can't seem to find it anywhere? Maybe it's been taken down
If anyone's got it saved could you please put it on here or PM me
I could have sworn someone put the Nutrabaits enervite recipe on here years ago, done a search on here and google but can't seem to find it anywhere? Maybe it's been taken down
If anyone's got it saved could you please put it on here or PM me
Not what you asked but I believe Nutrabaits are on the verge of re releasing Enervite...
In reply to Post #2
Maybe... From what I've read about the new ‘Nutrabaits' over the last couple years you'd definitely be better off putting it together yourself from the old recipe
Maybe... From what I've read about the new ‘Nutrabaits' over the last couple years you'd definitely be better off putting it together yourself from the old recipe
In reply to Post #1
It wasn't THE original Nutrabaits Enervite recipe, but more of close copy.
Forum members - Angling days away and Saggybelly their version.
I think this is what you are looking for
25% SOYA FLOUR
20% WHOLEMEAL SEMOLINA
20% SLUIS UNIVERSAL, LATER CHANGED TO SOFTBILL
10% SODIUM CASEINATE
10% ROBIN RED
5% BREWERS YEAST
4% MIXED SPICES
3% EQUIVITE
3% LIVER POWDER
It wasn't THE original Nutrabaits Enervite recipe, but more of close copy.
Forum members - Angling days away and Saggybelly their version.
I think this is what you are looking for
25% SOYA FLOUR
20% WHOLEMEAL SEMOLINA
20% SLUIS UNIVERSAL, LATER CHANGED TO SOFTBILL
10% SODIUM CASEINATE
10% ROBIN RED
5% BREWERS YEAST
4% MIXED SPICES
3% EQUIVITE
3% LIVER POWDER
In reply to Post #4
Given that Robin Red is not what it was. What would people replace it with today?
Given that Robin Red is not what it was. What would people replace it with today?
In reply to Post #5
Paprika
Paprika
In reply to Post #5
A good curry paste.
A good curry paste.
Sure I've read on here before robin red is simply paprika, brown sugar and a red dye (the dye is no longer available) was under the impressions it's just the dye they've changed
In reply to Post #8
Possibly, however the price they are now charging makes it a lot less viable as an ingredient . When a much cheaper equivalent is easily available.
Possibly, however the price they are now charging makes it a lot less viable as an ingredient . When a much cheaper equivalent is easily available.
In reply to Post #9
much more to the original robin red than that.
I was a big nutrabaits user from when they started in the 1980's and all through the 90's but the one bait I couldn't grt on with was enervate. couldn't buy a bite.
much more to the original robin red than that.
I was a big nutrabaits user from when they started in the 1980's and all through the 90's but the one bait I couldn't grt on with was enervate. couldn't buy a bite.
In reply to Post #9
But what is the easily available much cheaper alternative? It's certainly not straight paprika or curry paste.
But what is the easily available much cheaper alternative? It's certainly not straight paprika or curry paste.
In reply to Post #10
You know this?
You know this?
In reply to Post #10
Remember all those carp with the red bellies. I think there was something inherent in the actual dye that was a major attraction. I just don't believe it's worth the money in the new "improved " version.
Remember all those carp with the red bellies. I think there was something inherent in the actual dye that was a major attraction. I just don't believe it's worth the money in the new "improved " version.
In reply to Post #13
I remember the kitchen utensils & mixing bowls turning red & the earache from the other half
I remember the kitchen utensils & mixing bowls turning red & the earache from the other half
In reply to Post #13
I'm skeotical of that. I'm skepticism that it's any less effective than it was. Like anything marketing and nostalgia
I'm skeotical of that. I'm skepticism that it's any less effective than it was. Like anything marketing and nostalgia
In reply to Post #11
Why not?
A Good search will find many paprika's that will be suitable, and much cheaper than Robin red.
The fun is in the experimenting.
Why not?
A Good search will find many paprika's that will be suitable, and much cheaper than Robin red.
The fun is in the experimenting.
In reply to Post #16
My point was that you can't just put 10% straight paprika into the recipe below and expect a perfect like for like substitution for original RR. Same goes for the suggestion of curry paste, they have different properties, curry paste is full of oil for example. You would have greasy balls!
My point was that you can't just put 10% straight paprika into the recipe below and expect a perfect like for like substitution for original RR. Same goes for the suggestion of curry paste, they have different properties, curry paste is full of oil for example. You would have greasy balls!
In reply to Post #8
Carophyll red was the colour component. It's original use is to colour red factor canaries during the moult.
Still available by the looks of it.
https://essexbirdcentre.com/product/carophyll-red
Carophyll red was the colour component. It's original use is to colour red factor canaries during the moult.
Still available by the looks of it.
https://essexbirdcentre.com/product/carophyll-red
In reply to Post #17
A good curry paste in not ‘full of oil', the one I use is less that 3% fat.
And of course it has different properties, the question was for a good alternative to RR, and a good curry paste is a good alternative, and way better than a paprika/sugar mix.
A good curry paste in not ‘full of oil', the one I use is less that 3% fat.
And of course it has different properties, the question was for a good alternative to RR, and a good curry paste is a good alternative, and way better than a paprika/sugar mix.
In reply to Post #19
I'd be interested to know which pre made curry paste is only 3% fat as most seem to be between 10% and 30%.
I'd be interested to know which pre made curry paste is only 3% fat as most seem to be between 10% and 30%.
In reply to Post #20
Mae Ploy.
Remember it's curry paste, not curry sauce.
Mae Ploy.
Remember it's curry paste, not curry sauce.
In reply to Post #18
I was always under the impression that Robin Red NEVER had Carophyll red in it, ever since Rod Hutchinson said it contained it, in print, by accident I believe, in his classic book The Carp strikes Back.
Nobody really knows for sure. EXCEPT for the select few that mix it for Haiths.
I was always under the impression that Robin Red NEVER had Carophyll red in it, ever since Rod Hutchinson said it contained it, in print, by accident I believe, in his classic book The Carp strikes Back.
Nobody really knows for sure. EXCEPT for the select few that mix it for Haiths.
In reply to Post #21
Thanks for that, I was looking at the softer more oily Indian pastes, never thought of the drier Thai ingredients
Thanks for that, I was looking at the softer more oily Indian pastes, never thought of the drier Thai ingredients
In reply to Post #23
Megablend Red from AA Baits plus some powdered bunspice additive (used for making hot cross buns) would be my starting point in a fairly basic birdfood mix. In fact its something I'm going to be having a play with myself.
Megablend Red from AA Baits plus some powdered bunspice additive (used for making hot cross buns) would be my starting point in a fairly basic birdfood mix. In fact its something I'm going to be having a play with myself.
In reply to Post #13
The original apparently contained Carophyll Red which was the red colouring. I also beleive it contained betain too. I personally use paprika these days.
The original apparently contained Carophyll Red which was the red colouring. I also beleive it contained betain too. I personally use paprika these days.
I was always under the impression that the colour in RR came from astaxanthin? Which is now restricted by some EU law from use in feeds.
In reply to Post #26
I always remember the original Robin Red as very oily. Astaxanthin is soluble in oil so I think it is a good call as the original colourant, probably alongside other food dyes.
I always remember the original Robin Red as very oily. Astaxanthin is soluble in oil so I think it is a good call as the original colourant, probably alongside other food dyes.
First rule of bait club.... Stop following stupid rules you might have inside your head regarding the way you should do things regarding your mixes. Forget all of the stupid old rules regarding ingredient levels in boilies for starters. Forget having 10-15 ingredients in a great feed bait. It's actually very counter productive.
Stop mincing around with far to many stupid unneeded ingredients, add the right ones at much higher levels instead! Add ‘Old India' paprika at 20-25%. Yes you did read that correctly. 20-25%. 1/5 or 1/4 of the total mix.
Paprika is a spice. All raw spices are incredibly oily. This is one of the inherent parts of their attraction! The oiler the better! Paprika is like a watered down version of RR. Or I should really say that RR is a suped up version of paprika. So you just add more for the same effect! It has to be the right paprika too. Some are very crap now. Some are more like an orange colour. The darker red the paprika, the more effective it is I have always found. The oiler the better too. Fresh stuff will be oily.
Old India in KG bags is very consistent. The extra hot is also a winner. Add a good fresh paprika at 25%... The mix will stain your hands, your fingernails and everything else around you oily RED. Just like the old RR did. Old India paprika at 20%, is better than the original Robin Red at lower recommended levels anyway IMO.... It always has been.
I laugh when I see boilie recipes with 10-15 different base ingredients. Most at levels that will make absolutely feck all difference in a finished boilie.
25% Semo/soya
25% Old India Spice Paprika....
You add the other 50%... But it can be no more than TWO ingredients for that 50%. It could be just one. But no more than TWO. Fishmeal/Birdfood... Whatever. Forget all the crap you read about 5% this and 2.5% that. You do not need 15 ingredients in a great boilie mix. You are just watering down the most IMPORTANT ingredients. The attraction is the food itself in a boilie. 20% paprika is super attractive... It will also shoot your bait through them rapidly. It will also open up your boilie right up in a solublity sense. Making it far more attractive for something that lives under water.
Stop mincing around with far to many stupid unneeded ingredients, add the right ones at much higher levels instead! Add ‘Old India' paprika at 20-25%. Yes you did read that correctly. 20-25%. 1/5 or 1/4 of the total mix.
Paprika is a spice. All raw spices are incredibly oily. This is one of the inherent parts of their attraction! The oiler the better! Paprika is like a watered down version of RR. Or I should really say that RR is a suped up version of paprika. So you just add more for the same effect! It has to be the right paprika too. Some are very crap now. Some are more like an orange colour. The darker red the paprika, the more effective it is I have always found. The oiler the better too. Fresh stuff will be oily.
Old India in KG bags is very consistent. The extra hot is also a winner. Add a good fresh paprika at 25%... The mix will stain your hands, your fingernails and everything else around you oily RED. Just like the old RR did. Old India paprika at 20%, is better than the original Robin Red at lower recommended levels anyway IMO.... It always has been.
I laugh when I see boilie recipes with 10-15 different base ingredients. Most at levels that will make absolutely feck all difference in a finished boilie.
25% Semo/soya
25% Old India Spice Paprika....
You add the other 50%... But it can be no more than TWO ingredients for that 50%. It could be just one. But no more than TWO. Fishmeal/Birdfood... Whatever. Forget all the crap you read about 5% this and 2.5% that. You do not need 15 ingredients in a great boilie mix. You are just watering down the most IMPORTANT ingredients. The attraction is the food itself in a boilie. 20% paprika is super attractive... It will also shoot your bait through them rapidly. It will also open up your boilie right up in a solublity sense. Making it far more attractive for something that lives under water.
In reply to Post #28
Very Nicely explained Mark.
It's mirrors something that the late Chris Haswell ( RIP Mate) explained to me many moons ago.
That Less is more ( ingredients in a base mix )
Fresh is best
Very Nicely explained Mark.
It's mirrors something that the late Chris Haswell ( RIP Mate) explained to me many moons ago.
That Less is more ( ingredients in a base mix )
Fresh is best
In reply to Post #28
Top drawer squire...again.👌👌
Top drawer squire...again.👌👌
In reply to Post #29
Fresh with paprika (or any spices) is incredibly important. Not just buying it fresh, but then keeping it fresh too, once the bag has been opened. Dried out, it loses a lot the oils. Those natural oils are so attractive. So twisting the bag up tight and adding a seal to keep all air out is important.
A bag that has sat on the local Asian supermarkets shelf for two years is crap. Only buy it from places with a high turnover supplying restaurants and the like. It's expensive on Amazon, but bloody convenient if you already have prime and always fresh.
We are lucky being based in London, we are local to suppliers with a high turnover to restaurants, at good prices. But in emergency, or even just often being lazy I've used Amazon for kg bags and it's always been fresh. Just paid a bit more.
Fresh with paprika (or any spices) is incredibly important. Not just buying it fresh, but then keeping it fresh too, once the bag has been opened. Dried out, it loses a lot the oils. Those natural oils are so attractive. So twisting the bag up tight and adding a seal to keep all air out is important.
A bag that has sat on the local Asian supermarkets shelf for two years is crap. Only buy it from places with a high turnover supplying restaurants and the like. It's expensive on Amazon, but bloody convenient if you already have prime and always fresh.
We are lucky being based in London, we are local to suppliers with a high turnover to restaurants, at good prices. But in emergency, or even just often being lazy I've used Amazon for kg bags and it's always been fresh. Just paid a bit more.
In reply to Post #28
Love it
Love it
Is smoked paprika effective aswell?
What is the % solubility of paprika? At these high levels, do we need to take this into account?
In reply to Post #33
Of course it is. Otherwise known as ‘sausage spice'.
Of course it is. Otherwise known as ‘sausage spice'.
In reply to Post #34
I would not know what the % solubility of paprika, or anything else is. I don't work like that, off anybody else's specifications.
I can tell you through practice, that you can add 25% paprika to a good solid mix and it will be fine. It will make it much more soluble, the bait will go softer, faster... But a good angler should be able to deal with that to be able to use a much more effective bait. The bait will still go out in a stick fine. It will actually roll much better and easier than without the paprika.
Roll your normal bait. Roll the same bait but add 25% paprika. When they are done. Place one of your normal bait in a glass of water. Put a paprika bait in a different glass. Put both in the fridge to simulate winter cold water. Observe what happens. Your normal bait will take a good while to fill with cold water. The water will remain pretty clear after 24 hours. The bait will likely still be firm. The oily red paprika bait will flood out its natural oil content rapidly. The oil will be replaced by water. It will flush out so much quicker. The water itself will actually turn a shade of red. You will notice a large difference with your own eyes, just looking at the water in both glass.
Carp anglers who make bait at home, are always trying to match some shop bought freezer bait. This is crazy. If you are rolling at home.... You should be looking to make a bait that is SOOOOOO much better than ANY commercially available freezer bait that's ever been made!
You are not all constrained by costs. You are only constrained by your mind, and what you have been ‘taught' by media, as carp fishing has evolved. So many bait companies do not even roll their own bait. Someone else rolls it for them. Two companies needing to make money. In the same way as a shop and a bait firm = higher expenses, = higher cost of a boilie in a shop. A home roller is doing it for themselves. Open your mind. Stop trying to replicate baits made on constraints of cost, and the need to be user friendly in a bag for some noddy. Look to make something which they cannot! Look at making something MUCH better.
A good quality paprika is around a tenner a kilo. That's 250 quid a sack in bait making terms. Bait companies cannot afford to put 25% in. Do the math.... You can though. Carp absolutely love paprika. It's super attractive to them. It also does great things to the structure of your finished bait, once it goes into the water.
I would not know what the % solubility of paprika, or anything else is. I don't work like that, off anybody else's specifications.
I can tell you through practice, that you can add 25% paprika to a good solid mix and it will be fine. It will make it much more soluble, the bait will go softer, faster... But a good angler should be able to deal with that to be able to use a much more effective bait. The bait will still go out in a stick fine. It will actually roll much better and easier than without the paprika.
Roll your normal bait. Roll the same bait but add 25% paprika. When they are done. Place one of your normal bait in a glass of water. Put a paprika bait in a different glass. Put both in the fridge to simulate winter cold water. Observe what happens. Your normal bait will take a good while to fill with cold water. The water will remain pretty clear after 24 hours. The bait will likely still be firm. The oily red paprika bait will flood out its natural oil content rapidly. The oil will be replaced by water. It will flush out so much quicker. The water itself will actually turn a shade of red. You will notice a large difference with your own eyes, just looking at the water in both glass.
Carp anglers who make bait at home, are always trying to match some shop bought freezer bait. This is crazy. If you are rolling at home.... You should be looking to make a bait that is SOOOOOO much better than ANY commercially available freezer bait that's ever been made!
You are not all constrained by costs. You are only constrained by your mind, and what you have been ‘taught' by media, as carp fishing has evolved. So many bait companies do not even roll their own bait. Someone else rolls it for them. Two companies needing to make money. In the same way as a shop and a bait firm = higher expenses, = higher cost of a boilie in a shop. A home roller is doing it for themselves. Open your mind. Stop trying to replicate baits made on constraints of cost, and the need to be user friendly in a bag for some noddy. Look to make something which they cannot! Look at making something MUCH better.
A good quality paprika is around a tenner a kilo. That's 250 quid a sack in bait making terms. Bait companies cannot afford to put 25% in. Do the math.... You can though. Carp absolutely love paprika. It's super attractive to them. It also does great things to the structure of your finished bait, once it goes into the water.
In reply to Post #35
"Carp anglers who make bait at home, are always trying to match some shop bought freezer bait."
Not sure you are right there . Some might use the base mix and liquids etc supplied by bait companies but no one I knows does that, they all source various ingredients from a wide range of suppliers to create bespoke baits nothing like the preparatory baits.
"Carp anglers who make bait at home, are always trying to match some shop bought freezer bait."
Not sure you are right there . Some might use the base mix and liquids etc supplied by bait companies but no one I knows does that, they all source various ingredients from a wide range of suppliers to create bespoke baits nothing like the preparatory baits.
In reply to Post #37
I think you may be taking that comment a bit too literally. I think he means it's more of people trying to make baits of equal quality to shop bought baits, not mimic them
I think you may be taking that comment a bit too literally. I think he means it's more of people trying to make baits of equal quality to shop bought baits, not mimic them
In reply to Post #36
Carp anglers who make bait at home, are always trying to match some shop bought freezer bait. This is crazy. If you are rolling at home.... You should be looking to make a bait that is SOOOOOO much better than ANY commercially available freezer bait that's ever been made!
So true
Carp anglers who make bait at home, are always trying to match some shop bought freezer bait. This is crazy. If you are rolling at home.... You should be looking to make a bait that is SOOOOOO much better than ANY commercially available freezer bait that's ever been made!
So true
In reply to Post #36
Carp anglers who make bait at home, are always trying to match some shop bought freezer bait.
I often for fun, try to make & match a home made bait to be very similar to a shop bought bait, just to cut through the BS, and open my through process to how little of some 'obvious or likely to be included' ingredients are in there.
Home rollers are only limited by your imagination & experimentation, budget and results.
Carp anglers who make bait at home, are always trying to match some shop bought freezer bait.
I often for fun, try to make & match a home made bait to be very similar to a shop bought bait, just to cut through the BS, and open my through process to how little of some 'obvious or likely to be included' ingredients are in there.
Home rollers are only limited by your imagination & experimentation, budget and results.
This is me not explaining myself the best.
What I should have said is.... Carp anglers who make bait at home... Are always trying to match some shop bought freezer bait IN TERMS OF RESULTS.
I did not mean match, as in replicate the bait exactly. I meant trying to create a bait at home that matches the results of a famous shop bought bait. When in reality, you can make something far better!
Example. This thread is about making something to replicate Enervite. I am telling you how to make something far better than that ever was, or ever could be.
The original Premier fish meals back in the day, contained 50% fish meals. Due to cost, virtually no commercial freezer baits these days actually contain anywhere near 50% fishmeal. If you make your own bait at home... WTF is stopping you from putting 50% of the finest blended fish meals known to man in?
Only your mind.
Geoff went that way again with HydraK. A more expensive range than previous. Not focused on any price points, but focused on absolute pure quality. Look at the results. Look at what people who buy the bait say.
If you are making it at home... You should be making something so much better than you can buy in the shops. If not, why even bother? Just buy some ready rolled and enjoy your fishing.
What I should have said is.... Carp anglers who make bait at home... Are always trying to match some shop bought freezer bait IN TERMS OF RESULTS.
I did not mean match, as in replicate the bait exactly. I meant trying to create a bait at home that matches the results of a famous shop bought bait. When in reality, you can make something far better!
Example. This thread is about making something to replicate Enervite. I am telling you how to make something far better than that ever was, or ever could be.
The original Premier fish meals back in the day, contained 50% fish meals. Due to cost, virtually no commercial freezer baits these days actually contain anywhere near 50% fishmeal. If you make your own bait at home... WTF is stopping you from putting 50% of the finest blended fish meals known to man in?
Only your mind.
Geoff went that way again with HydraK. A more expensive range than previous. Not focused on any price points, but focused on absolute pure quality. Look at the results. Look at what people who buy the bait say.
If you are making it at home... You should be making something so much better than you can buy in the shops. If not, why even bother? Just buy some ready rolled and enjoy your fishing.
In reply to Post #41
Mark, you explain things perfectly mate.
You make people think about things that they normally wouldn't ( in most cases ) little sparks and all that
Mark, you explain things perfectly mate.
You make people think about things that they normally wouldn't ( in most cases ) little sparks and all that
In reply to Post #41
If you are making it at home... You should be making something so much better than you can buy in the shops. If not, why even bother?.
100%, something I have always tried to do, mainly my own hookbaits now over pre-rolled for me, with a bit of inspiration from you, love the thinking
The last time I posted on here that my home rolled baits were around £9 per KG I can remember people quoting £2.50 lol, and I was a fool, their choice, mine were full loaded as far as I was concerned
If you are making it at home... You should be making something so much better than you can buy in the shops. If not, why even bother?.
100%, something I have always tried to do, mainly my own hookbaits now over pre-rolled for me, with a bit of inspiration from you, love the thinking
The last time I posted on here that my home rolled baits were around £9 per KG I can remember people quoting £2.50 lol, and I was a fool, their choice, mine were full loaded as far as I was concerned
Slightly off topic, but related to using high levels of Paprika.
Has anyone had a play with high levels (20%+) of turmeric?
I remember seeing a video online somewhere and the insect life was going crazy buzzing around it with very little interest for the other spices it seemed.
This has always stuck with me as nature usually has a way of letting us know what's good!
Can anyone add anything to this??
Has anyone had a play with high levels (20%+) of turmeric?
I remember seeing a video online somewhere and the insect life was going crazy buzzing around it with very little interest for the other spices it seemed.
This has always stuck with me as nature usually has a way of letting us know what's good!
Can anyone add anything to this??
In reply to Post #44
I use to roll a bait with 100g of tumeric and 25g of black pepper and that caught really well. I've only used paprika upto 100g per kg so far. I rate it highly but I do like a mix of yeast and paprika
I use to roll a bait with 100g of tumeric and 25g of black pepper and that caught really well. I've only used paprika upto 100g per kg so far. I rate it highly but I do like a mix of yeast and paprika
In reply to Post #44
All spices are different. Paprika is what I would term as the mildest spice. It works at high levels. Other spices don't all work the same way at high levels. A lot of raw spices, actually become a repellent at elevated levels, so be careful and use common sense. No different to harsh flavors.
I am certain you all have some of your normal base mix at home. I guess quite a few of you will have purchased some quality fresh paprika. Put 4 heaped tablespoons of your base mix into a bowl. Any base mix. Add a heaped tablespoon of paprika. Chuck an egg into a different bowl and then mix up a one egg mix. Have a look for yourself. Compare it to your normal bait. That's at 20%. If you like it. Mix up some more at 25%. 3-1 base mix and paprika. I like 25%. You will see the old similarities of RR at 25%.
All spices are different. Paprika is what I would term as the mildest spice. It works at high levels. Other spices don't all work the same way at high levels. A lot of raw spices, actually become a repellent at elevated levels, so be careful and use common sense. No different to harsh flavors.
I am certain you all have some of your normal base mix at home. I guess quite a few of you will have purchased some quality fresh paprika. Put 4 heaped tablespoons of your base mix into a bowl. Any base mix. Add a heaped tablespoon of paprika. Chuck an egg into a different bowl and then mix up a one egg mix. Have a look for yourself. Compare it to your normal bait. That's at 20%. If you like it. Mix up some more at 25%. 3-1 base mix and paprika. I like 25%. You will see the old similarities of RR at 25%.
In reply to Post #13
"Remember all those carp with the red bellies. I think there was something inherent in the actual dye that was a major attraction. I just don't believe it's worth the money in the new "improved " version"
the Dye that coloured everything from plastic bowls and the bellies for the fish ,was Sudan 1 ,was removed after a big scandal where Chilly powder imported from India was found to be dyed with it.
This was February 2005
In February 2005, it was discovered that some chilli powder containing the illegal Sudan 1 dye, had turned up in a batch of Worcester sauce. In subsequent weeks, it turned out that tiny quantities of the product had ended up in hundreds of other products and foods, many of which had a long shelf life. More than 470 of these had to be taken off the shelves because the dye can cause cancer, although no-one fell ill as a result of eating it. The scare cost around £100m.
Very shortly after this Robin Red changed and no longer coloured every thing.
It has now changed again due to rules from the EU which won't allow dangerous colourings to be used in animal feed in case us humans are effected by them when we eat the said animals , but its perfectly okay for us to eat the banned for animal use additives ourselves ??!!!
N.B. this dose not include Sudan 1
"Remember all those carp with the red bellies. I think there was something inherent in the actual dye that was a major attraction. I just don't believe it's worth the money in the new "improved " version"
the Dye that coloured everything from plastic bowls and the bellies for the fish ,was Sudan 1 ,was removed after a big scandal where Chilly powder imported from India was found to be dyed with it.
This was February 2005
In February 2005, it was discovered that some chilli powder containing the illegal Sudan 1 dye, had turned up in a batch of Worcester sauce. In subsequent weeks, it turned out that tiny quantities of the product had ended up in hundreds of other products and foods, many of which had a long shelf life. More than 470 of these had to be taken off the shelves because the dye can cause cancer, although no-one fell ill as a result of eating it. The scare cost around £100m.
Very shortly after this Robin Red changed and no longer coloured every thing.
It has now changed again due to rules from the EU which won't allow dangerous colourings to be used in animal feed in case us humans are effected by them when we eat the said animals , but its perfectly okay for us to eat the banned for animal use additives ourselves ??!!!
N.B. this dose not include Sudan 1
In reply to Post #47
Thanks for reminding me. I knew about the dye but couldn't remember the name. I didnt know about it getting into the foid chain , and the reason it was banned.
Thanks for reminding me. I knew about the dye but couldn't remember the name. I didnt know about it getting into the foid chain , and the reason it was banned.
In reply to Post #46
You have talked about Paprika a lot and and the quality , what level of ASTA do you normally buy ?
You have talked about Paprika a lot and and the quality , what level of ASTA do you normally buy ?
In reply to Post #49
For example
Old India Paprika is around 100 ASTA.
Like many things, it's trail and error & much research to find a reliable, constant supplier of quality product, often key to finding what is best for us.
For example
Old India Paprika is around 100 ASTA.
Like many things, it's trail and error & much research to find a reliable, constant supplier of quality product, often key to finding what is best for us.
In reply to Post #28
Sorry to drag up a old thread but when you say 25% semo/soya is that one or the other or a mixture of the two?
Sorry to drag up a old thread but when you say 25% semo/soya is that one or the other or a mixture of the two?
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