The flower that turns drinks cobalt blue. Then violet with lemon.
Picked at dawn in northern Thailand, the Butterfly Pea flower is dried whole and stone-milled into a fine indigo powder. No caffeine. Rich in anthocyanins — the same pigment that colours blueberries — it turns any liquid a deep cobalt blue on contact, then shifts to violet the moment an acid hits it.
Stir into cold water and watch. Add lemon, watch again. The taste is mild and earthy. The colour is the point. Use it in cocktails, lemonade, matcha, or anywhere that calls for violet.