**6. Conclusion**

The demand for natural colourants is high now a days. Spices are the one of the main ingredients in Indian food diet on daily basis. Pigments obtained from these spices are natural with health benefits and are seeking the attention of the consumers.

Although bio-colourants have potential benefits, the tedious extraction procedures, low colour value and instability during processing hinder their popularity. Encapsulation is one of the new technique to reserve the available natural pigments. Microencapsulation and nanoencapsulation are the methods to overcome the environmental drawbacks and increase its bioavailability. More detailed studies on the production and stability of bio-colours are necessary for their promotion in various sectors.
