The study was conducted to standardize the preparation of peda using Caesalpiniasappan Linn. heartwood extract as natural colourant. The level of addition of the extract and the point at which it is to be added in the preparation process was standardized by comparing statistical analysis of sensory scores. According to the results obtained, 0.09 per-cent of extract added during preparation at a concentration of 65 per-cent total solids gave highest sensory scores as compared to other treatments.

Keywords: Peda, CaesalpiniasappanLinn., natural colour, colour analysis, physoco-chemical analysis.