What was once regarded as a common climbing plant in rural India is steadily emerging as a new source of income for farmers and entrepreneurs, driven by rising global demand for natural food colourants and herbal products. In Assam’s Anthaigwlao village, Nilam Brahma recalls how the butterfly pea flower, known locally as aparajita, grew abundantly with little attention until she noticed women in nearby areas earning money by selling the dried blooms. Used to brew herbal tea and extract a vibrant blue dye, the flower opened up unexpected economic possibilities.
Brahma decided to experiment by collecting and drying the flowers herself. The outcome exceeded her expectations. Her first sale of dried butterfly pea flowers earned her around $50, an amount that proved transformative. Encouraged by the response, she applied for a small loan and invested in solar dryers, which allowed her to process flowers more efficiently while preserving their colour and meeting buyer quality standards. What began as a trial soon turned into a small but steady enterprise, giving her a sense of financial independence and control over her future.
Traditionally, countries such as Thailand and Indonesia have dominated the cultivation and consumption of butterfly pea flowers. However, changing consumer preferences and stricter regulations on synthetic food dyes in Western markets are creating new opportunities. Varshika Reddy, founder of export firm THS Impex, says global demand for natural colourants is rising sharply as consumers increasingly seek plant-based and chemical-free ingredients. In the United States, the Food and Drug Administration approved butterfly pea flower as a food additive in 2021, although regulatory uncertainty remains in Europe, where authorities have raised safety concerns and continue to classify it as a novel food requiring further approval.
Despite these challenges, Indian entrepreneurs are working to build a domestic supply chain. Reddy points out that the flower is still largely viewed as an ornamental or medicinal plant rather than a commercial crop, with no standard pricing or formal classification, leaving farmers unsure about returns. To address this, her company works closely with clusters of farmers, many of them women, offering contracts, agronomy support and training to improve production quality and consistency.
Another early mover is Nitesh Singh, founder of Blue Tea, who was fascinated by the flower’s colour-changing properties when infused in hot water and mixed with lemon. Believing the plant had untapped potential in India, Singh launched his brand in 2018 but initially struggled due to the poor quality of locally available flowers. Over time, he began working directly with farmers to improve cultivation practices, pigmentation and drying techniques. From an initial group of five farmers, his network has expanded to around 600 across the country.
The process remains labour-intensive, particularly during harvesting, a task largely carried out by women due to the delicacy required in plucking the flowers without damaging the plant. Drying is equally critical, with strict temperature control needed to retain colour and medicinal properties. Farmers partially dry the flowers before sending them for further processing, where moisture levels are carefully monitored.
Beyond its visual appeal, butterfly pea flower is also attracting scientific interest. V Supriya, an assistant professor in Chennai, notes that despite its long history in traditional medicine, limited human studies have been conducted. Her research involving pre-diabetic participants found improved sugar control among those who consumed butterfly pea tea, suggesting potential health benefits that warrant further investigation.
For farmers like Pushpal Biswas in West Bengal, the crop has been life-changing. Previously reliant on rice and vegetables, Biswas struggled with unsold produce and losses. Since shifting to butterfly pea cultivation, his yields and income have steadily increased, enabling him to lease more land. He says the crop has not only improved livelihoods but also fostered a growing network of farmers across neighbouring villages, turning what was once a humble flower into the foundation of a new rural economy.
