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Adding an extra dense color to your salad, soup and any other recipe which calls for carrots, these gorgeous black carrots make for a dish that is full of nutrition and character. Scientifically known as Daucus carota subsp. Sativus, black carrot are most commonly grown in Egypt, Pakistan, India, Afghanistan and Turkey. Black carrots contain the plant pigment, anthocyanin, which is responsible for its coloring. The juice of black carrot also works as a blood cleanser due to high concentration of Vitamin A, C, Iron and Selenium, Calcium. The presence of high levels of anthocyanins, a powerful antioxidant, has anti-cancer, anti-inflammation properties and is instrumental in pain reduction as well as for treating neurological dysfunctions. Black carrots can suggestively be used in salads, soups, sandwiches or the winter quintessential Gajar ka halwa for taste and colors.