The butterfly pea or blue pea flower is an important ingredient in some of Malaysia’s traditional local cuisines such as the famous Kelantanese Nasi Kerabu (blue coloured rice with fresh vegetables and meat) or the Peranakan dessert, Pulut Tekan (Blue and white glutinous rice topped with coconut jam).
In recent years, the demand for this wildly grown edible flower has been increasing as medical researchers are starting to prove the medical benefits of the flower. So, the next time you spot this majestic edible flower growing in your neighbourhood, you might want to pick a handful because here are some of its amazing benefits:
- The butterfly pea tea is classified as a herbal tea and is caffeine-free.
- A 2015 study on animals found that the extracts of the butterfly pea flower when given to diabetic rats, significantly reduced the serum glucose level among the rats tested.
- A 2003 study found that the extract of the butterfly pea flower does have an effect on the Central Nervous System. Hence, it could help with depression, stress, anxiety and possibly seizures.
- This flower is rich in antioxidants including quercetin which is known for its anti-inflammatory and immune boosting properties.
- When consumed with mungo bean, a 2010 scientific research found that butterfly pea flower could lower unhealthy cholesterol levels.
