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Black Carrot Seeds

Black Carrot Seeds

Regular price $ 35.00
Regular price Sale price $ 35.00
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Did you know that carrots weren't always orange ? In reality, they were purple. The Dutch turned them into oranges in the 17th century, after multiple crossings and experiments, in order to achieve the color of the Dutch royal house of Orange. And they succeeded, the result was a softer and sweeter variety that spread throughout Europe.

Purple carrots : They have a deep purple color and often have an earthier and slightly spicy flavor compared to orange carrots. The purple pigmentation is due to antioxidants called anthocyanins, which also have health benefits. They can be used raw in salads or cooked in a variety of dishes.
Orange carrots : They are the most common and popular. They have a sweet flavor and a crunchy texture when fresh. They are rich in beta-carotene, which is converted into vitamin A in the human body. They are used in a variety of dishes, from salads to soups and stews.

The carrot comes from Asia. The oldest known evidence of human consumption of carrots dates back to 3,000 BC. C. in Afghanistan. Those carrots were purple on the outside and yellow on the inside. At first they ate its stems and leaves. In the 1st century the root is mentioned for the first time in classical sources. In Europe, there is evidence of its consumption since the 8th century, with descriptions of purple, red and yellow varieties.

Yellow carrots : They have a similar flavor to orange carrots, although they may be a little milder. They have a similar nutritional content to orange carrots, but may vary in terms of antioxidants and other phytonutrients. They can be used in the same way as orange carrots.

It is even believed that the word carrot comes from Andalusian Arabic. Arab traders spread carrot seed throughout Asia, Africa and Arab countries, including Spain. Thus, varieties emerged with different shades of purple, white, yellow, green and even black.

White carrots : They have a milder and sweeter flavor compared to orange carrots. They are often crunchier than other varieties and have a slight almond flavor. Their white color is due to a lack of pigmentation, which means they may have a slightly different nutrient content compared to other varieties. They are less common than orange carrots but can be used similarly in cooking.
Black carrots : They have a similar flavor to orange carrots but can be a touch sweeter. Their dark color is due to high levels of antioxidants and phytonutrients, which makes them a very nutritious option. However, they are less common and can be harder to find. They can be used similarly to other varieties in a variety of dishes.

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