<p>Pigmented cereals are rich in natural pigments that provide distinctive colors and nutritional benefits. These pigments, categorized as carotenoids, anthocyanins and chlorophyll include colors like black, green, purple, yellow and pink. Anthocyanins, which give cereals color and health benefits, are among the most prevalent forms of pigments. The composition of anthocyanins varies among cereals. Varieties such as red rice, black rice, purple maize, and pigmented barley are especially high in bioactive compounds, including antioxidants, phenolic compounds and flavonoids. Due to their anti-cancer, anti-aging and antioxidant properties, these pigments are associated with various health benefits, including chronic disease prevention. Ultrasonication, pulsed electric fields (PEF), microwave-aided extraction (MAE), accelerated solvent extraction (ASE) and conventional solvent extraction (CSE) are some of the most often used methods for extracting pigments from the cereals. Chromatographic methods are employed to characterize these pigments. Chromatographic techniques are essential for analysis as they allow for the separation, identification, and quantification of pigments. These methods also facilitate a thorough characterization of important analytical properties, including compound profiling, structural elucidation, purity assessment, stability, and the degradation behavior of bioactive compounds. This review presents an overview of chromatographic techniques for characterizing pigmented cereals, focusing on principles, pigment extraction methods, detection systems, and applications of thin-layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), and supercritical fluid chromatography (SFC). It highlights recent advances and emphasizes the need for standardized, safe, and long-term analytical strategies to support future research and industrial applications.</p>