"of this, the band went on to tour the album and remained a popular live heavy music act all over the UK and began to tour Europe, they shined particularly in Leeds and London. Following the release of No Brainer, This Is Colour released two singles, ""Make The Most"" (Recorded and produced by Keir Atkinson, Little Massingham, Norfolk, 2010) and ""Exhausting The Resource"" (Recorded and produced by Keir Atkinson, LP, Bury St Edmunds, Suffolk, 2011), for which This Is Colour created their first music video, directed and edited by their guitarist Tom Cronin, with the help of photographer Jordan Green."
"Zucchini The zucchini (, American English) or courgette (, British English) is a summer squash which can reach nearly in length, but is usually harvested when still immature at about . A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. In South Africa, a zucchini is known as a baby marrow. Along with certain other squashes and pumpkins, the zucchini belongs to the species ""Cucurbita pepo"". It can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color. In a culinary context, the"
"word ""calabaza"" may refers to any of several species of squash of the genus ""Cucurbita"". The term is most commonly used for cultivars of the species ""C. moschata"", which is native to the Caribbean. The skin color typically varying from dark green to light yellow. The flesh can also vary in color, but most common is bright orange or yellow. Varieties differ somewhat in taste and texture, but are generally slightly sweet with a firm but soft texture. Cultivars of the species ""C. maxima"" may also use the term if they resemble the ""C. moschata"" cultivars, and widespread species ""C."
"preserves. Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with juices extracted from fruits and other vegetables. Highly excessive consumption over a period of time results in a condition of carotenemia which is a yellowing of the skin caused by a build up of carotenoids. Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose. The carrot gets its characteristic, bright orange colour"
"cap surface is dry, initially with a velvety so slightly hairy texture but developing small cracks in age. The color in young specimens is pale to dark cinnamon-brown to dull reddish or dark reddish-brown, sometimes tinged with gray or olive-green, particularly in younger individuals. The flesh is whitish (sometimes with rosy tints), has no distinctive odor, and an acidic taste. Unlike many bolete species, it does not turn blue when cut or injured, but it does slowly turn yellow-brown. The pore surface on the underside of the cap is initially yellow before turning brownish-olive in maturity, and the circular pores"
"and absorb mostly greenish-blue light. (See also shades of orange). Other orange pigments include: The orange colour of carrots, pumpkins, sweet potatoes, oranges, and many other fruits and vegetables comes from carotenes, a type of photosynthetic pigment. These pigments convert the light energy that the plants absorb from the sun into chemical energy for the plants' growth. The carotenes themselves take their name from the carrot. Autumn leaves also get their orange colour from carotenes. When the weather turns cold and production of green chlorophyll stops, the orange colour remains. Before the 18th century, carrots from Asia were usually purple,"
"named, and for the colours of many other fruits, vegetables and fungi (for example, sweet potatoes, chanterelle and orange cantaloupe melon). Carotenes are also responsible for the orange (but not all of the yellow) colours in dry foliage. They also (in lower concentrations) impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes"
"and the fruit body expands, the gleba is carried upward on the inner surfaces of the spongy lattice, and the egg membrane remains as a volva around the base of the structure. The fruit body can reach heights of up to . The color of the fruit body, which can range from pink to orange to red, results primarily from the carotenoid pigments lycopene and ""beta""-carotene. The gleba has a fetid odor, somewhat like rotting meat, which attracts flies and other insects to help disperse its spores. Although the edibility of the fungus is not known with certainty, its odor"
"Squash blossom Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of ""Cucurbita"" species, particularly ""Cucurbita pepo"", the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash. Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets. Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination) allows the plant to also produce some fruit (squash). Squash blossoms may be stuffed, battered and fried, or made into soup. The flowers have a subtle flavor, reminiscent of young zucchinis, and can be"
"see themselves as tiny black shadows against a mass of light. Many fruits are yellow when ripe, such as lemons and bananas, their color derived from carotenoid pigments. Egg yolks gain their color from xanthophylls, also a type of carotenoid pigment. Yellow is a common color of flowers. The color of saffron comes from crocin, a red variety of carotenoid natural pigment. The color of the dyed fabric varies from deep red to orange to yellow, depending upon the type of saffron and the process. Most saffron today comes from Iran, but it is also grown commercially in Spain, Italy"
"Eggplant (color) Eggplant is a dark purple or brownish-purple color that resembles the color of the outer skin of European eggplants. Another name for the color ""eggplant"" is aubergine (the French, German and British English word for eggplant). The first recorded use of ""eggplant"" as a color name in English was in 1915. The pinkish-purple-grayish color shown in the color box as ""eggplant"" was introduced by Crayola in 1998. Different varieties of eggplant may range from indigo to white (the term ""eggplant"" originated as a description of white colored eggplants because they look like eggs). Chinese eggplants are the same"
"of the flesh ranges from mellow sweet to tangy or acidic sweet, with variable suggestions of pineapple, banana, pear, papaya, strawberry or other berry, and apple, depending on the variety. When the fruit is soft-ripe/fresh-ripe and still has the fresh, fully mature greenish/greenish-yellowish skin color, the texture is like that of a soft-ripe pear and papaya. If the skin is allowed to turn fully brown, yet the flesh has not fermented or gone ""bad"", then the texture can be custard-like. Often, when the skin turns brown at room temperature, the fruit is no longer good for human consumption. Also, the"
"upper surface is broadly convex to flat, dry, smooth to somewhat hairy, and usually has concentric zone lines. Its color ranges from reddish brown to brown to grayish, sometimes becoming blackish in maturity. The cap surface may have an umbo at the point of attachment to the substrate. Fruit bodies are leathery to corky when moist, but become hard and rigid when dry. The flesh is white to pinkish to brownish and tough. The underside of the fruit bodies features tiny pores measuring about 0.5–1.5 mm in diameter. They are white to tan to brown, but will develop pinkish or"
"from the photosynthetic pigments called carotenes. Orange is a very common colour of fruits, vegetables, spices, and other foods in many different cultures. As a result, orange is the colour most often associated in western culture with taste and aroma. Orange foods include peaches, apricots, mangoes, carrots, shrimp, salmon roe, and many other foods. Orange colour is provided by spices such as paprika, saffron and curry powder. In the United States, with Halloween on 31 October, and in North America with Thanksgiving in October (Canada) and November (US) orange is associated with the harvest colour, and also is the colour"
"Carotene The term carotene (also carotin, from the Latin ""carota"", ""carrot"") is used for many related unsaturated hydrocarbon substances having the formula CH, which are synthesized by plants but in general cannot be made by animals (with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi). Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and (in low concentrations) yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is"
"as reddish-purple and dark purple. Some cultivars have a color gradient—white at the stem, to bright pink, deep purple or even black. Green or purple cultivars with white striping also exist. Chinese cultivars are commonly shaped like a narrower, slightly pendulous cucumber. Also, Asian cultivars of Japanese breeding are grown. Bt brinjal is a transgenic aubergine that contains a gene from the soil bacterium ""Bacillus thuringiensis"". This variety was designed to give the plant resistance to lepidopteran insects such as the brinjal fruit and shoot borer (""Leucinodes orbonalis"") and fruit borer (""Helicoverpa armigera""). On 9 February 2010, the Environment Ministry"
"of Turtle Green (Color Sample #120). Avocado is a color that is a representation of the color of the outer surface of an avocado. The color ""avocado"" is a dark yellow-green color. Avocado was a common color for metal surfaces (including automobiles and household appliances), as well as the color harvest gold, during the whole decade of the 1970s. They were both also popular colors for shag carpets. Both colors (as well as shag carpets) went out of style by the early 1980s. Olive is a dark shade of yellow typically seen on green olives. Shades of olive, such as"
"was formulated by Crayola crayons in 2003. At the right is displayed the color wine. The color ""wine"" is a representation of the average color of red wine. The first recorded use of ""wine"" as a color name in English was in 1705. The color Byzantium is displayed at the right. The first recorded use of ""byzantium"" as a color name in English was in 1926. Eggplant is a dark purple, or purpleish brown, color that resembles the color of the outer skin of European eggplants. Another name for the color ""eggplant"" is aubergine (the French and British English word"
"Clementine A clementine (""Citrus × clementina"") is a tangor, a hybrid between a willowleaf mandarin orange (""C."" × ""deliciosa"") and a sweet orange (""C. × sinensis""), so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similar to tangerines, they tend to be easy to peel. They are typically juicy and sweet, with less acid than oranges. Their oils, like other citrus fruits, contain mostly limonene as well as myrcene, linalool, α-pinene and many complex aromatics. The clementine is a spontaneous citrus hybrid that arose"
"surface is orange with angular pores that are usually larger than 1 mm in diameter. It features thin partitions that split to form a teeth-like layer. The flesh is soft and pale orange, up to 2 mm thick, with a felt-like texture. The tubes are the same color as the pores, and continuous with the flesh, measuring up to thick. Bruised pores sometimes turn black. All tissues of the fungus turn bright red if a drop of dilute potassium hydroxide is applied. Fresh fruit bodies retain considerable moisture and can be squeezed of liquid like a sponge. The fruit body"
"made from cellulose which is a biodegradable and biobased ressource obtained from wood or cotton. The structural colours can potentially be everlasting and have more vibrant colour than the ones obtained from chemical absorption of light. ""Pollia condensata"" is not the only fruit showing a structural coloured skin, other berries such as ""Margaritaria nobilis"" does. These fruits show iridescent colors in the blue-green region of the visible spectrum which gives the fruit a strong metallic and shiny visual appearance. The structural colours come from the organisation of cellulose chains in the fruit's epicarp, a part of the fruit skin. Each"
"color. The solid stem, which is continuous with the cap, is wide, tall, and covered with fine hairs that become coarser (hispid) towards the base. It is often compound, with several fruit bodies arising from the basal portion. Fruit bodies may bruise reddish-brown where handled. The flesh can be whitish-pink to lilac or cinnamon-buff. Thick under the center of the cap, it thins out towards the margins. It can be crunchy, though it is softer than that of the chanterelle. The taste and odor are mild. The spore print is yellow to orange-yellow. The spores are elliptical, wrinkled or slightly"
"Marrow (vegetable) A marrow is a vegetable, the mature fruit of certain ""Cucurbita pepo"" cultivars. The immature fruit of the same or similar cultivars is called ""courgette"" (in Britain, Ireland, France, the Netherlands, Singapore, Malaysia and New Zealand) or ""zucchini"" (in North America, Australia, Italy, Germany and Austria). Like courgettes, marrows are oblong, green squash, but marrows have a firm rind and a neutral flavour (""overgrown when picked and insipid when cooked""), making them useful as edible casings for mincemeat and other stuffings. They can be stored for several weeks after harvest (like pumpkins and other winter squash), to be"
"the French word ""échalote"", can also be used to refer to the shallot. Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions (""long-season areas""), the offsets are usually planted in autumn (September or October in the Northern Hemisphere). In some other regions, the suggested planting time for the principal crop is early spring (typically"
"cover unsightly walls. Pyracantha coccinea Pyracantha coccinea, the scarlet firethorn is the European species of firethorn or red firethorn that has been cultivated in gardens since the late 16th century. The tree has small white flowers. It produces small, bright red berries. The fruit is bitter and astringent, making it inedible when raw. The fruit can be cooked to make jellies, jams, sauces and marmalade. It ranges from southern Europe to western Asia. It has been introduced to North America and cultivated there as an ornamental plant since the 18th century. In England, since the late of 18th century, it"
"to be spheroid, oblate or flat. The rind varies in color from a light to dark green when immature and a light orange to beige when mature, and can be smooth or warted. The inside flesh is green-yellow to orange in color and is about 1-3 inches thick. Calabaza is eaten many different ways, such as in stews, cakes, and candies. It can also be used in place of pumpkin varieties. The taste is smooth and somewhat sweet. Calabaza is a good source of beta-carotene, some of which can be converted into vitamin A. Under Spanish colonial influence, ""C. moschata"""
"yellow, then dark brown, then finally pale tan—which may make it difficult to identify in the field. The flesh is white to pale yellow, and it stains reddish to burgundy when cut or bruised. This staining is most prominent at the junction of the cap and the stipe. Further exposure over the course of 20–60 minutes results in the flesh becoming grayish to blackish. The flesh has no distinctive door or taste. The pore surface is initially dull yellow, and sometimes ages to dingy olive-brown. Unlike many other boletes, it does not turn blue when bruised, although it may have"
"Vitelotte Vitelotte, (also called Vitelotte noire, Négresse or Truffe de Chine), is a gourmet French variety of blue-violet potato. It has been cultivated in France at least since the early 19th century. 'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids. The plants mature late and, compared to modern varieties, are relatively low-yielding. The tubers are elongated with sunken eyes; they are thick-skinned, and thus keep well. The"
"made in Scotland. Many cheddars are produced in both white and red (orange) varieties, with the latter being more popular despite the only difference between the two being the presence of annatto as a coloring. That practice has extended to many modern processed cheese products, such as American cheese and Velveeta. The yellow to orange color is produced by the chemical compounds bixin and norbixin, which are classified as carotenoids. The fat-soluble color in the crude extract is called bixin, which can then be saponified into water-soluble norbixin. This dual solubility property of annatto is rare for carotenoids. The seeds"
"of the stem can be covered with tufts of fine hairs that are pressed against the surface, to fibrillose to almost smooth. The stem color is white with a slight blue to lilac tinge at the top that later disappears, slightly yellowish-cream below, changing to completely pale yellowish-ochre when old. The cortina (a cobweb-like partial veil made of silky fibrils) is and white, but later becomes cinnamon when the mushroom drops its spores. The flesh is firm, finely and compactly fleshy, white in the cap, later with a faint yellow tinge, undulatingly fibrillose in the stem and with a faint"
"cells known as pinacocytes. The inner part is formed by cells called choanocytes, equipped with a flagellum. These cells have a dual function: ingesting food particles, and maintaining the flow of water through the sponge's body. Between the two layers a more or less gelatinous substance called mesohyl. Sclerocyte cells are responsible for secreting a kind of skeleton for supporting the sponge's body, formed of spongin fibers. As its name suggests, the most common color is blue, but individuals may be beige or white. It's geographic distribution includes the western tropical Atlantic, from Florida and the Gulf of Mexico, to"
"6 and 10 grams and measures approximately 26,5 x 23,5 and 22,5 mm in diameter. The colour of its skin is not uniform. Predominantly from pink to red, it can even be dark red on the sun-exposed side, whilst slightly yellow with reddish dots on its ""shadowy"" side. However, size and colour may vary from season to season, from tree to tree and even from one branch to the other. Its yellowish, slightly orange, juicy flesh does not adhere to the kernel. Its skin is thin, adhering lightly to the flesh. The fruit ripens around the first days of August."
"and popular culture between pumpkins and the supernatural, such as: Pumpkin A pumpkin is a cultivar of a squash plant, most commonly of ""Cucurbita pepo"", that is round, with smooth, slightly ribbed skin, and most often deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from ""Cucurbita maxima"". Specific cultivars of winter squash derived from other species, including ""C. argyrosperma"", and ""C. moschata"", are also sometimes called ""pumpkin"". Native to North America (northeastern Mexico and southern United States), pumpkins are one of the"