Butterfly Pea

In Southeast Asia, the flower is used as a natural food colouring to colour glutinous rice and desserts like the Eurasian putugal as well as an Ayurvedic medicine. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried.

Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple. In Thailand and Vietnam, this butterfly blue pea flower tea is commonly mixed with honey and lemon to increase acidity and turn the beverage a pink-purple color, to produce for a drink usually served after dinner, or as a refreshment at hotels and spas.

Please click below to be redirected to our checkout shopping cart site.