The butterfly pea flower, scientifically known as Clitoria ternatea, has culinary significance due to its natural blue pigment. In cooking, it is used to make tea, drinks, desserts and natural food coloring. In medicinal plants, it is used as an herb, and dried butterfly pea flowers are often used to brew tea to make butterfly pea flower tea.
The butterfly pea flower, scientifically known as Clitoria ternatea, has culinary significance due to its natural blue pigment. In cooking, it is used to make tea, drinks, desserts and natural food coloring. In medicinal plants, it is used as an herb, and dried butterfly pea flowers are often used to brew tea to make butterfly pea flower tea.
Blue butterfly pea is a caffeine-free herbal tea. One of the most distinctive characteristic of butterfly pea flower tea is that it will change color when the PH balance changes. A deep blue tea will turn purple with the addition of lemon juice and turn a bright red color with hibiscus leaves .
Butterfly pea flowers are rich in vitamins A, C and E, as well as anthocyanins, which have antioxidant properties that help boost immunity and promote skin health. It also helps protect eyesight and prevent night blindness.
Butterfly pea flowers contain high concentrations of anthocyanins, a natural pigment that makes them very popular as a dye in food and beverages, especially when making blue drinks. Its color changes depending on the pH level, creating different shades such as purple, blue and green.
In traditional medicine, butterfly pea flowers are used to treat a variety of ailments, including cough, bronchitis, etc. Its roots, leaves and seeds are widely used in Ayurvedic medicine.
The petals and young leaves of butterfly pea flowers are edible and can be used to make soup or fry to add color and flavor to food.
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