there's a lot of misconceptions behind the color of spice.
in most instances, the color has to do with solvents used, and how much the product is exposed to air, as well as the temperature it's exposed to. a freeze precipitation will often give a white product, as heat accelerates oxidation.
they probably used naphtha, like most do. slow evap at room temp gives large crystals, that tend to be yellow/orange.
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