This colorful kitchen chameleon does more than just look pretty

If you’ve ever seen a drink turn from blue to purple before your eyes, chances are butterfly pea flower powder was behind the magic. Made from the dried petals of a climbing vine native to Southeast Asia, this bright blue powder has been used for centuries in teas, tonics and traditional dishes. Lately, it’s found a new audience in modern kitchens, where it adds unexpected color and subtle, earthy flavor to everything from smoothies to sourdough.

What makes it special? It’s not just the color (though let’s be honest, the color is what hooks you). Butterfly pea flower is full of antioxidants, with properties that support brain function and reduce inflammation. But the real fun comes when you play with pH. Add something acidic like lemon juice, and that deep blue hue shifts to bright purple or even pink. It’s part science experiment, part art project, and, yes, it’s totally drinkable.

Here in the Lowcountry it’s showing up on creative cocktail menus and in dishes like the blue-hued mango sticky rice at Thai Smile Cuisine. For home cooks, it’s easy to get your hands on a jar of the powder at The Spice & Tea Exchange. Try it in a calming tea, stir it into lemonade, or use it to tint homemade pasta or frosting.

Or, go savory. This month’s recipe from The Spice & Tea Exchange turns everyday focaccia into a show-stopping loaf. Naturally tinted with butterfly pea flower and topped with fragrant herbs and lavender, it’s a perfect example of how a little color can go a long way.

The Spice & Tea Exchange

Butterfly Pea Flower Focaccia

This blue-hued focaccia from the team at The Spice & Tea Exchange of Hilton Head Island gets its bold color from butterfly pea flower powder and its flavor from rosemary, lavender and a good drizzle of olive oil. It’s a fun twist on a classic loaf, and it’s easier to make than you might think.

Ingredients

1 cup warm water
1 teaspoon butterfly pea flower powder
2 cups white bread flour
1 teaspoon instant yeast
1 teaspoon salt
3 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary
1 tablespoon lavender flowers
1 teaspoon rosemary basil sea salt

Directions

[1]In a glass, stir the butterfly pea flower powder into the warm water until it’s fully dissolved. In a medium bowl, combine the blue water, flour and yeast. Mix it all together and let it rest for 30 minutes. [2]After 30 minutes, add the salt and 1 teaspoon of olive oil. Give it another good mix, then let it sit for 30 more minutes. [3]Time to stretch and fold. Pull up one edge of the dough, fold it over the center, then turn the bowl a quarter turn. Repeat this on all four sides. Let it rest for 15 minutes, then do the stretch-and-fold process one more time. [4]Transfer the dough to an oiled loaf pan or baking dish. Cover it with a tea towel, and let it rise in a warm spot for 1 to 2 hours, until puffy. [5]Heat your oven to 430 degrees. Use your fingers to gently dimple the top of the dough. Drizzle with 2 teaspoons of olive oil, then sprinkle on the rosemary, lavender and rosemary basil sea salt. [6]Bake for 15-20 minutes, or until the top is lightly golden and the bread is cooked through. Let it cool slightly, then slice and serve warm.