Become a Blue Food Master


Makeย blue-tiful food creations with our perfect blue duo powders!

Blue food took over Instagram a few years ago mostly because of the amazing blue spirulina powder. But this trend continues and blue food still amazes us!ย  But did you know that you can create blue magic not only with blue spirulina? ๐Ÿ˜

Meet our perfect BLUE duo: Blue Spirulina & Butterfly Pea Powder!

Blue Spirulina

Blue spirulina is one of the most popular superfood powders. It is extracted from ยดregularยด green spirulina, and it is devoid of fishy taste and smell. This powder has not only color qualities,ย  blue spirulina also has a lot of health benefits! Itโ€™s rich in vitamins, proteins and antioxidants.

Blue spirulina will work perfect in your smoothies, raw desserts and many more! Are you dreaming about blue pancakes? You got it! Everything is possible!

The issue with heat.

You just have to remember about one thing- the HEAT. Blue spirulina is really heat sensitive. It will work with pancakes, if you cook them at very low heat. If you would use it to color your cakes or other baking goods, be prepared for a little disappointment - the blue color probably will fade under heat treatment.

But donยดt worry, there is another, magical blue powder that will not let you down!ย ๐Ÿ˜ƒย 

Butterfly Pea works great in high heat cooking and baking!

The Butterfly Pea Powder is made from a beautiful flower,ย clitoria ternatea, grown in tropical climates. Hand picked and milled into a fine powder just for your pleasure!

This powder is PH sensitive and reacts to acidic ingredients, such as lemon or lime, by changing color from blue to pink and purple. Colorful lemonades, anyone?ย 

Or colorful pasta, maybe?


As butterfly pea is heat resistant, it will work in every kind of food where blue spirulina can not. For that reason, it is great to have both these two powders in the kitchen!

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"I made an amazing rainbow cake! Everyone loved it, and I love that it's not just nice to look at, but it's also healthy! Thank you :)"

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Gali N.