Are there natural blue foods

Dining Hall Dorm Lyfe Perfect for when you're Broke See All How To. See All Videos. That email doesn't look right. Gif courtesy of tumblr. Photo by Becky Hughes. Photo by Caitlin Shoemaker. Add fresh borage flowers to salads or as a garnish to desserts. Butterfly Blue Pea- The last and most spectacular of the blue anthocyanins is the butterfly blue pea flower.

This pea vine produces beautiful, intensely blue flowers. Thai, Malaysian, Burmese and Chinese cooking traditions all make use of this stunning blossom. Pulut tai tai, a Malaysian sticky rice cake seasoned with coconut and pandan, is traditionally speckled blue from pea flowers.

And the intricately shaped Thai dumpling, chor ladda, resembles a bright blue flower. The flowers are also used in Thailand to make a chilled herbal tea, which is thought to be refreshing and cooling. The flowers can be dried or used fresh, to make an incredibly vibrant blue infusion. I managed to get my hands on some dried butterfly blue pea flowers-- and they are remarkable. The flavor is very mild and herbal with a hint of cucumber. The only catch?

The bright, electric blue will turn bright purple in the presence of acids. Other Blue Pigments Blue Cheese- Since I'm tiptoeing away from the plant kingdom with this inclusion, blue cheese does not get it's blue from anthocyanins. The blue comes from a mold culture added during the cheese's processing. The particular mold varies based on the type of blue cheese, but they are all in the Penicillium category. And, yes, it is that same penicillin.

The blue color is typically fairly dark, and is not susceptible to bleeding. When you're serving cold dishes with blue cheese, try using a string to cut your blue cheese into thin sheets-- the mottled surface can be quite attractive and much more interesting than crumbles. Pickled Garlic- Usually this chemical reaction comes up with a what on earth happened to my pickled garlic? When raw garlic is pickled, small amounts of sulfur can react with trace amounts of copper from your water or cooking implements.

If you don't want your garlic to turn blue, you simply ought to boil it briefly before placing it in the brine. Obviously this blue is not an anthocyanin, but trace amounts of copper sulfate. While the amount in pickled garlic is harmless, in larger quantities copper sulfate is toxic. Bluefoot and Blewit Mushrooms- If we were being picky about hues, these really look a little more purple than blue to me Bluefoot mushrooms are available at specialty stores in the US and as a rare mushroom, they have an exclusive price tag.

Discover more blue food facts in the Frequently Asked Questions section below. During summer, iridescent blue fruit and reddish-orange fallen leaves can be found beneath trees. Borage seed oil is extracted from its seeds and used in herbal medicine. This herb is native to Europe and grown in gardens for its edible leaves. Takis rolled corn tortilla chips with an intense flavor of hot chili pepper are now available in a captivating blue color.

Okinawan sweet potatoes, sometimes known as Hawaiian Sweet Potatoes, are a part of the native menu in Hawaii. Okinawan sweet potatoes have a beige outer skin and a deep, blue-purple flesh. They have a mildly sweet flavor, and a very dry, starchy texture. Peeps are marshmallows candies typically eaten as an Easter tradition in the United States and Canada. They are shaped into chicks, bunnies, and other animals. An edible mushroom, the indigo milk cap is native to North America and East Asia, and is sold in rural markets in China, Guatemala, and Mexico.

Once you cook them, however, they turn from blue to grayish in color! Tuscan Blue Rosemary is a good choice for the edible herb garden in small amount. It is also well-suited for use in cooking. Blue moon is an ice cream flavor with bright blue coloring, available in the Upper Midwest of the United States and originating in Milwaukee, Wisconsin.

Persian True Blue Rock Sea Salt is one of the rarest and oldest salts on the planet, it is extracted from salt ponds in Semnan, Iran formerly known as Persia that formed over million years ago. The blue color comes from a mineral call sylvinite. French super blue lavender herbal tea is a traditional tea with a deep blue hue, intense floral taste and captivating aroma.

Dyed with squid ink, this blue pasta has a rich, briny flavor, close to the flavor of fresh sea fish with some umami hints. Blue anthocyanins are chemically less stable than other pigments and are usually dominated by them.

In order for the blue hue to predominate in the mix, it must have a slight shift in its chemical makeup. This is a rare occurrence. When boiled for a long enough period of time, red cabbage will eventually lose all of its purple color, turning green.

About midway through that process, the cabbage is blue. Boiling red cabbage will also turn the water a deep purple color. When a base, such as baking soda, is added to the water and stirred, the hue changes to a blue shade.

This water can then be used as a food colorant. They have a bitter flavor. As with Blue Java Bananas, blue tulips are a cultivar. They have a mild, lettuce-like flavor. Man Delights Not Me. Subscribe RSS. Carrots: Although carrots are typically thought of as orange vegetables, before selective breeding, purple carrots were the most common. Chicory: The first of many edible blue flowers, chicory is native to Europe and has a taste similar to endive.

Corn: Like carrots, corn comes in just about every color, including blue.