Powder of dried flowers of butterfly peas, also known as blue tea, Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea. The homeland of butterfly peas is Asia, where many years ago it enchanted with its beautiful blue colours, which mixed with food turns it into a blue exotic.
Dried and powdered tender blue tea flowers colour the food in a magical indigo. They can be used in culinary for preparing of a variety of colourful delicacies such as colour-changing lemonade, blue tea or a rainbow-colored cake. The powder reacts to acidic liquids such as lemon and lime juice and changing it colour from blue to pinkish-purple. It has a neutral taste, which makes it suitable for foods such as pasta, cake pan or homemade bread. Butter pea flowers retain their colour when heated. GMO free.
How to use:
start colouring with ½ tsp. and add more for a more saturated colour. Suitable for sweet and savoury pastries. Use in cold and hot drinks for an exotic effect and colour. Prepare hot tea.
Sample recipe from ZOYA.BG:
Blueberry shake with butterfly peas flowers
250 ml rice drink, 1/2 banana, 1/4 avocado, a handful of blueberries, 1 tbsp. almond flour, 1 tsp. butter peas, agave syrup. All ingredients are blended to obtain a homogeneous mixture.
For more original recipes visit Kukuriak: www.kukuriak.com
Ingredients:
dried and ground flowers of butter pea (Clitoria ternatea) powder.
Nutritional value per 100 g:
Energy - 766kJ / 183kcal
Fat - 0 g
of which saturated - 0 g
Carbohydrates - 45.8 g
of which sugars - 0.05 g
Protein - 0 g
Salt - 0.001 g.
40 g
