The carrot – or “rüebli” in Switzerland – belongs to the umbellifer family and has an extraordinarily high carotene content. The healthy root gets its orange colour from beta-carotene. However, the carotene is not what gives the carrot its name. The name comes from “carota”. This means “burnt” in German, which is a reference to the colour of the root in ancient times: back then, the root was still purple.