Color is one of the main sensory attributes which influence product acceptance. To maintain and enhance the color of food products. Imparting colors is essential due to various reasons. Synthetic colors are widely used as they are low cost and they have better stability. However, usage of natural pigments should be promoted as an alternative for the harmful colorants mainly in order to reduce the health risks and for some other benefits. There are so many sources in the surrounding that we can extract those pigments. But these pigments are so sensitive to processing conditions so a proper understanding of their properties is very important to utilize them effectively.