Clitoria ternatea, commonly known as Butterfly Pea, is a captivating plant recognized globally for its striking blue flowers. This herbaceous vine, originating from equatorial Asia, is recognized beyond its traditional uses. Its aesthetic appeal and versatile applications have led to its growing presence in various cultures and industries. Its unique characteristics and potential benefits are subjects of ongoing scientific exploration, drawing attention from culinary enthusiasts and researchers.
Understanding Clitoria Ternatea
The Butterfly Pea plant, Clitoria ternatea, belongs to the Fabaceae (legume) family. It is a perennial herbaceous vine, characterized by its twining stems that can grow up to 15 feet in length. This plant thrives in warm, humid conditions typical of tropical and subtropical climates, preferring full sun exposure for optimal growth. It is adaptable to a wide range of soil types, from sandy to heavy clay, and can tolerate a pH range of 5.5 to 8.9.
Clitoria ternatea is native to equatorial Asia, found across South and Southeast Asia, including its namesake island of Ternate in Indonesia. Beyond its native range, it has been introduced and naturalized in various other tropical regions, including parts of Africa, Australia, and the Americas. As a legume, the plant forms a symbiotic relationship with soil bacteria, enabling it to fix atmospheric nitrogen, which enhances soil fertility. This natural process contributes to its robust growth and makes it valuable for agricultural practices.
Appearance and Culinary Applications
The most distinguishing feature of Clitoria ternatea is its vibrant flowers, typically a deep indigo or bright blue, often adorned with a pale yellow or white center. These two-inch, pea-like blooms can also appear in white or pink varieties, though the blue is most recognized. Its visual appeal is heightened by the color of its flower extract being sensitive to pH changes. When an acidic substance, such as lemon or lime juice, is added, the deep blue color transforms to purple or pink. Conversely, increasing the pH towards alkalinity can shift the color to green.
This color-changing property, combined with its mild, earthy flavor, makes Butterfly Pea popular in culinary applications, especially in Southeast Asian cuisine. The flowers are used to brew herbal teas, often called Butterfly Pea tea, valued for their visual appeal as the color shifts with added citrus. Beyond beverages, the extract serves as a natural food coloring for a variety of dishes. It imparts blue hues to rice, such as in Malaysian Nasi Kerabu, and is incorporated into desserts and drinks to create visually appealing layers and effects.
Bioactive Compounds and Potential Properties
Interest in Clitoria ternatea stems from its rich composition of bioactive compounds, investigated for potential health properties. The plant’s distinctive blue color is primarily attributed to its high concentration of anthocyanins, a type of flavonoid pigment. Specifically, the flowers contain polyacylated anthocyanins known as ternatins, which are derivatives of delphinidin. Beyond anthocyanins, Clitoria ternatea also contains a range of other flavonoids, polyphenols (including kaempferol, myricetin, and quercetin), alkaloids, tannins, and saponins. These compounds collectively contribute to the plant’s traditional and potential modern applications.
Preliminary research, primarily conducted through in vitro and animal studies, suggests that extracts from Clitoria ternatea flowers exhibit several potential biological activities. The plant exhibits antioxidant capacity, potentially neutralizing harmful free radicals and enhancing natural antioxidant enzymes. Studies have also explored its anti-inflammatory potential, observed in animal models where extracts appeared to reduce inflammation. In traditional Ayurvedic medicine, Clitoria ternatea has been used as a “brain tonic,” with some studies suggesting potential cognitive-enhancing, memory-improving, and anti-stress effects, possibly through neurotransmitter modulation. While these findings are promising, it is important to note that much of the research on Clitoria ternatea is still in its early stages. The observed properties are largely based on laboratory and animal studies, which do not always translate directly to human health benefits. Further extensive human clinical trials are necessary to confirm any definitive health benefits and to establish safe and effective dosages for various applications.