Can Butterfly Pea Flowers Be Eaten Raw?

Butterfly pea flower, scientifically called Clitoria ternatea, is an ornamental plant native to Asia, Southern and Eastern Africa, and Madagascar.

The deep blue to purple color of these flowers is due to an anthocyanin called delphinidin. Anthocyanins are known for their antioxidant properties and are commonly used in traditional medicines and Ayurvedic preparations.

Butterfly pea flowers also contain other antioxidants such as kaempferol, p-Coumaric acid, and ternatins.

Butterfly pea flowers tend to change color when the acidity of pea flower tea changes. As such, they are a favorite among bartenders and used for specialty cocktails. Other uses include:

• Cosmetics, such as hair mists, toners, shampoos, and face masks
• Natural dye for foods, drinks, and textiles
• Herbal tea 
• Traditional medicines as a diuretic and antiparasitic
• Pesticides or insecticides

The FDA has approved butterfly pea flower as the first plant-derived natural blue color additive. These flowers are heat-stable and used in a wide range of foods and beverages:

• Alcoholic beverages
• Sports drinks
• Carbonated drinks
• Fruit juices
• Coffee creamers
• Frozen dairy desserts
• Coated nuts
• Chewing gum
• Candy

Before, spirulina was the only natural color additive approved for blue shades. However, due to heat stability issues, butterfly pea flowers are used more often.

Because butterfly pea flowers are rich in antioxidants, they may have potential health benefits such as:

• Protects the brain cells
• Stabilizes blood sugar levels
• May promote weight loss
• Supports skin and hair health

However, more studies are needed to support the claimed benefits of the butterfly pea flower.

• Add 1 teaspoon of dried flowers to 1 cup of hot water
• Let steep for 10-15 minutes
• Strain and drink hot or serve over ice
• To enhance the flavor, you can add lemon juice, lime juice, or honey