The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder having a plant extract, a chemical base, and a carrier； wherein the plant extract includes a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring. Further aspects of the invention are the use of said powder for coloring a food product when heated for example in a microwave oven and to food products having said powder.
