Since prehistoric times, people have been fascinated with colors.From cave paintings to the latest gadgets, color has beena constant companion of humans. Coloring materials aka

‘dyes’ aren’t just for fabrics but have been added to varioustypes of food to enhance their appeal. Evidently, this coloringchemicals have their origin in natural products, which laterexpanded to the huge market of artificial food dyes. Artificialfood colorings have been in the controversy for many yearsand scrutinized for being possibly linked to cancer, allergiesand hyperactivity. Globally, natural as well as artificial dyesare being cautiously researched and regulated by the foodsafety authorities. In India, the Prevention of Food AdulterationAct, 1954 (now called the Food Safety and StandardsAct, 2006), has been implemented for the quality assurance ofvarious types of foods and food products, and only eight dyeshave been suggested edible, but within prescribed limits. Thepresent article explores the history and journey of these captivatingmaterials which have been brightening our world formore than 3500 years, along with a detailed overview of theirphysical and chemical properties, and the usage and toxicityof the eight permissible food dyes in India.