I was introduced to this Butterfly Pea Flower Tisane or Shankhapushpi Herbal Tea and its wondrous benefits by Himani Baid Dwivedi. This brain tonic is just what we need in today’s world, with all its hustle bustle.
To be honest, what first caught my eye when Himani posted pics on WhatsApp was the brilliant blue colour of this tea; indeed, we do eat with our eyes first. My interest was even more piqued when Himani told me that the colour of this Butterfly Pea Flower Tisane changes from a brilliant blue to a lovely purple when we add lemon, and then a fantastic green when we infuse it with Saffron. That was enough to bring out the child in me, and off I went to learn more about this tea.
Butter Fly Pea Flower has many names in India; Shankhapushpi, Sadaphuli, Aparajitha, Gokarna, Shankhini, Saukarnika, and Nilkanth being a few. Also called Blue Conch Flower, this plant is considered to be sacred and is used in worship.
To tell you a bit more about Himani, she lives the Czech Republic as of now and is an avid foodie who is constantly trying all kinds of Indian and International recipes. Of course, she excels at Marwari food which is her heritage. In recent times, she has been conducting cooking classes focused on Indian food in the Czech Republic and needless to say, these classes are very popular.
You can follow Himani on:
Benefits of Shankhapushpi or Butterfly Pea
Shankhapushpi is widely used in Ayurveda and is said to have many palliative and curative effects including:
- Calming the mind
- Boosting memory and concentration
- Reducing stress and anxiety
- Combating insomnia
- Improving digestion
- Managing diabetes
- Improving blood purity
- Reducing hair fall
- Keeping skin supple
- and more….
Little wonder that this flower and the plant that bears it are worshipped in India!
Other Home Remedies
- Coriander Seeds Water | Coriander Tea | Dhania Pani: Home Remedy
- Lemon Barley Water: A Summer Cooler
- Chukku Kaapi | Black Coffee with Dry Ginger: Home Remedy for Cold and Cough
More Recipe from Himani Baid Dwivedi
Himani teaches me new dishes all the time and some recipes of hers that are on my blog include:
- Kala Chana aur Pyaaz ke Parathe (Indian Flatbreads Stuffed with Black Chickpeas and Onion)
- Green Chilli Peppers Stuffed with Hummus
- Kurkuri Bhindi (Spicy, Crispy Okra) – Low Oil Version
How to Make Shankhapushpi Tea | Butterfly Pea Flower Tisane
This recipe is technically a Tisane, that is it is a caffeine-free drink that has no element of the traditional tea. Tisanes are made by steeping or boiling leaves, flowers, berries, bark, or roots of a plant in water. This Butterfly Pea Flower Tisane is made by steeping the flowers in hot water.
- Add 3 to 4 dried Shankhapushpi flowers to a cup and pour 150 ml of hot water.
- Let the flowers steep for 5 minutes.
- Add 1 tsp lemon juice or 1/2 tsp honey. The tisane will turn a beautiful pink/purple colour.
- Add 1 small pinch of saffron while steeping the flowers. The tea will turn a vibrant green.
Recipe for Shankhapushpi Tea | Butterfly Pea Flower Tisane
Shankhapushpi Tea | Butterfly Pea Flower Tisane
- 3 or 4 Shankhapushi Flowers, Butterfly Pea Flowers
- 150 ml Water
- 1 tsp Lemon Juice
- 1 Pinch Saffron Strands
- 1/2 tsp Honey
- Add 3 to 4 dried Shankhapushpi flowers (Butterfly Pea Flowers) to a large mug.
- Add 150 ml boiling water and let the flowers steep for 5 minutes. The tea is a lovely blue.
- (Optional) Add 1 tsp lemon juice. The tea turns a beautiful pink-purple.
- (Optional) Add a pinch of Saffron. The tea turns a vibrant green.