how does the red soil develop a reddish colour
Red soil Red soil is a type of soil that develops in a warm, temperate, moist climate under deciduous or mixed forest, having thin organic and organic-mineral layers overlying a yellowish-brown leached layer resting on an illuvium red layer. Red soils are generally derived from crystalline rock. They are usually poor growing soils, low in nutrients and humus and difficult to cultivate because of its low water holding capacity. Red soils denote the third largest soil group of India covering an area of about 3.5 lakhs sq. km (10.6% of India's area) over the Peninsula from Tamil Nadu in the south to Bundelkhand in the north and Rajmahal hills in the east to Katchch in the west. They surround the red soils on their south, east and north.
Red velvet cake James Beard's reference, American Cookery (1972),[5] describes three red velvet cakes varying in the amounts of shortening, butter, and vegetable oil. All used red food coloring. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name "red velvet", as well as "Devil's food" and similar names for chocolate cakes.[6][7] Contemporarily, chocolate has often undergone Dutch processing, which prevents the color change of the anthocyanins.[8] A reconstruction of the original red velvet cake involves reducing or eliminating the vinegar and colorants, and using a non-Dutched cocoa to provide the needed acidity and color.[1]