Kaoliang is a variety of grain sorghum, which is adapted to be grown on many different soils throughout Alabama. Kaoliang colour is a substance composed mainly of flavonoids obtained from Sorghum nervosum BESS. It is obtained by extracting kaoliang grains of rice family (Sorghum nervosum BESS.) with water or ethyl alcohol. Color value of Kaoliang Color should not be less than the indicated value. Kaoliang colour is dark brown powder that can be used in sausage, meat and food coloring. However, it should not be used for Natural food [such as meat, seafood (whale meat included), vegetables, fruits, marine algae, bean, and their simply processed food (peeled or cut)], Tea, Red pepper powder or shredded red pepper, Kimchi, Fermented hot pepper soybean paste, and Vinegar.