Plant sap and dairy, mixed: the pale green of a leaf in a butter dish.
Chlorophyll Cream is a pale green, close to mint.
It can be described as pale, delicate, faded and unsaturated.
Set in black, because black reads best on it.
Chlorophyll is any of several related photochemical catalysts and green pigments found in cyanobacteria and in the chloroplasts of algae and plants. Its name is derived from the Greek words χλωρός and φύλλον. Chlorophyll allows plants to absorb energy from light. Those pigments are involved in oxygenic photosynthesis, as opposed to bacteriochlorophylls, which are related molecules found only in bacteria and involved in anoxygenic photosynthesis.
Read on WikipediaCream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off, resulting in gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat, in ascending proportion from light cream to heavy cream.
Read on WikipediaCream is the color of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the fresh milk. This gives a yellow tone to otherwise-white milk at higher fat concentrations. Cream is the pastel colour of yellow, much as pink is to red. By mixing yellow and white, cream can be produced.
Read on WikipediaNoun
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