Natural butterfly pea flower powder

$15-21 /Kilogram

Payment Type:	L/C,T/T,D/P,D/A,Paypal
Incoterm:	FOB,CFR,CIF,EXW,FAS,FCA,CPT,CI
Min. Order:	1 Kilogram
Transportation:	Ocean,Land,Air,Express
Port:	Shanghai ,guangzhou ,qingdao

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Product Description

Product Attributes

Packaging & Delivery

Product Description

Product Attributes

Brand: Longze

Types Of: Herbal Extract

Traits: Powder

Extraction Method: Solvent Extraction

Package: Drum, Can

Place Of Origin: China

Type: Herbal Extract

Product Name: Butterfly Pea Flower Powder

Form: Powder

Part Used: Flower

Solvent: Water

Color: Blue

Packaging & Delivery

Selling Units	:	Kilogram
Package Type	:	The standard package is 25kg/drum with two plastic-bags inside
Picture Example	:

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Product Description

Introduction of Butterfly pea powder:
Product name: Butterfly pea powder
Appearance: Blue gray powder
Specification: 10:1 20:1 30:1
Test method: TLC
Mesh size: 99% pass 700 mesh (ultra-fine powder)
Resource: Flower imported from Thailand
Package: Aluminum foil bag,paper-drum

Butterfly pea powder

The butterfly pea flower, scientifically known as Clitoria ternatea, is a vibrant blue flower native to Southeast Asia. It is a perennial herbaceous plant, belonging to the legume family (Fabaceae). The flower is most renowned for its stunning, deep blue petals, which are shaped somewhat like a woman's silhouette or a small conch shell.

This plant is not only admired for its beauty but is also widely used for its remarkable color properties. The intense blue pigment from the petals is a Natural food colorant. It is commonly used in various culinary applications across Southeast Asia, such as coloring rice dishes, desserts, and traditional sweets.

APPLICATIONS:
1. In Southeast Asia the flower is used as a natural food colouring. (Applied In The Field Of Food And Beverage) (Herbal Extracts) (Natural Pigment)

2. In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai or pulut tekan in Peranakan/Nyonya cooking) and in nyonya chang.
3. In Kelantan, east part of Malaysia, by adding a few buds of this flower in a pot while cooking white rice will add bluish tint on the rice which is served with other side dishes and such meal is called nasi kerabu.
4. In Thailand, a syrupy blue drink is made called nam dok anchan , it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple.
5. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried.
6. 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.

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