It's natural chemistry! The blue pigment (anthocyanin) acts as a pH indicator. In neutral water, it is blue. When you add acid (like lemon juice), the pH drops and it turns purple/pink. If you add alkaline ingredients (like baking soda), it turns green.
Despite its wild colour, the flavour is very mild and subtle. It is described as earthy, woody, and slightly vegetal—similar to a very weak green tea or unseasoned spinach. This makes it perfect for dyeing food without changing the taste.
Yes, Butterfly Pea Flower tea is 100% naturally caffeine-free, making it a fun and safe drink for children or for relaxing in the evening.
Absolutely. It is one of the only heat-stable natural blue food dyes in the world. You can boil it to make a concentrated 'blue ink' to colour rice (like Nasi Kerabu), icing, custards, and even sourdough bread.
Yes. The flowers are rich in antioxidants, specifically anthocyanins (the same compound found in blueberries). In Ayurveda, it is traditionally used to support cognitive function, eye health, and hair growth.
Generally, it is considered safe as a food dye. However, in medicinal amounts, traditional medicine suggests it may stimulate uterine contractions. We always recommend consulting your doctor before consuming herbal teas during pregnancy.
