Butterfly Pea Flower ดอกอัญชัน (Clitoria ternatea)
*natural food colorant - deep blue
*antioxidant-rich herbal beverage
Butterfly Pea is a vine that is indigenous to Southeast Asia, and grows in abundance in Northern Thailand. Its flowers are revered for their natural, deep blue pigment, and are used as a natural coloring agent in a variety of Thai and Malay dishes. Butterfly Pea flowers are most often used to colour rice, as in the popular Khao Yum (ข้าวยำ), or the Malaysian Nasi Kerabu. It is also commonly used to add colouring to desserts such as the Thai Khanom Dok Anchan (ขนมดอกอัญชัน), or to make a caffeine-free herbal tea; Nam Dok Anchan (น้ำดอกอัญชัน).
As is the case with most naturally derived deep colour pigments (i.e. blueberry, blackberry, black rice, etc.), Butterfly Pea flowers are valued as an abundant source of anthocyanin antioxidant, and its detoxifying properties.
Dried Butterfly Pea can be found in both powder or whole flower form. Blue Nun’s dried whole flowers are sourced from small producers in the provinces of Phrae & Nan, Northern Thailand.
Thai Butterfly Pea Flower Powder
100% Butterfly Pea Flower (Clitoria ternatea).
Blue Nun butterfly pea flower powder has a shelf life of 1 - 2 years, depending on storage conditions.
Remember to always:
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store in a cool, dark, and dry place
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use an airtight container (glass jars or vacuum-sealed bags are best)
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Avoid exposure to humidity, heat, light & moisture
Signs that sun dried butterfly pea flower might be past their prime include:
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Musty or moldy smell
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Discoloration (faded or brownish instead of vibrant blue/purple)
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Presence of bugs or mold
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Loss of flavor or color when brewed
*If they still smell floral/earthy and produce a rich blue tea, they’re likely still good to use.
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