We tried the EXOTIC Ingredient on Steaks ever!

[@MantyxGraphyx]

One of the titles ever

[@HenryKumwenda-lb5zw]

😂😂😂eh

[@Dizzy-dj6hn]

Lmao I think they forgot the word MOST.

[@381delirius]

one of the titles of all time

[@Amir_Rrahmani]

One. Of the what 😂

[@grammarofficerkrupke4398]

One of the titles of the night

[@dorcusss3693]

"We tried the exotic ingredient on steaks ever!" is making my brain hurt

[@Heartwing37]

Me too…MOST!!!!

[@thomasnorbury5935]

This was most confusing of title ever

[@xonxt]

It's probably intentional. Like "This is one of the videos I've ever watched".

[@TheRoadToRealism]

Dont forget it helps weight lost too

[@VL731]

I've heard of a Grimace shake but a Grimace steak?! Also easy to tell which is the control and which ones were the experiments.

[@tsuribachi]

Butterfly pea or asian pigeonwings (Clitoria ternatea) is vine in the legume family (same with beans and peas), but we do not eat the seed of "Butterfly pea". The blue powder instead is the extracted compounds from the flower, whose blue color is mostly from anthocyanins, similar to blackcurrant and eggplant. Normally, we just use the dried or fresh flowers for food coloring. Soaking flowers in hot water is enough to extract deep blue color used to make blue desserts. Additionally, like other anthocyanin-based coloring, butterfly pea can act as pH indicator, turning purple to pink in acidic condition and bluish green in basic/alkali condition.

[@greveeen]

Clitoria wut now ?

[@espenschjelderup426]

Is the raw taste simmilar to the seed of other legumes? I don't think I've tasted flowers from legumes, but I have tasted leaves from fava beans. And they have the raw bean/pea taste.

[@tsuribachi]

@@greveeen "Clitoria" from, yes, that anatomical part. "Ternatea" from city of Ternate in Indonesia. They are endemic to South to Southeast Asia.

[@tsuribachi]

@@espenschjelderup426 normally we would not add the coloring so much that the taste would be that detectable.

[@moonlight2870]

Clitoria lol

[@WindAssassin]

In Thailand, we use Butterfly Pea (pronounced an-chan in Thai) mainly in desserts (predominantly as food coloring to make it blue) or in blended herbal tea (like lemon tea). This is the first time i’ve seen it used with steaks though lol. On the other hand, Pad Kra Pao (nice pronunciation btw) or stir-fry meat with holy basil is THE go-to comfort food in Thailand when you want to save money or when you don’t know what to order.

[@In-The-Midnight-Hour]

Guga is a mad scientist chef

[@chrisff1989]

I discovered Pad Kra Pao around a year ago from my local Thai place and I've been addicted since. Super easy to make at home too, I could eat it every day

[@chingron]

Yes… he ruined the dish by using western basil and not “Thai” basil…

[@omulamfibie]

It's funny, because he said "Pad Ka Prao" the first time at 3:44. Then he said "Thai Kra Pao" 😂

[@aeon14spaceweather32]

@@chingron Exactly what I wanted to say. Flavour and taste of Thai basil or holy basil is worlds apart from European basil. Thai basil has a liquorice like flavour, whereas European basil has a more herbal, minty, dill like flavour.

[@lelandreynolds1988]

What I like to do with butterfly peas is to soak them in alcohol mainly vodka. It’s takes the color and when you add an acid like lemon juice it goes from blue to magenta. Fun for parties.

[@videostash413]

only losers drink alcohol

[@Blyatarina]

That doesn't sound like fun at all. One more thing for lame alcoholics to praise

[@douglasmagowan2709]

Yes, I have used it to make a gin and tonic, with a pretty blue-to-pink color gradient.

[@MarcIverson]

@@douglasmagowan2709 I've used basil microgreens in gin and tonic. Very good! Doesn't do much to the color, though.

[@BrLa247]

You can do the same thing with violets. I used to make jams and the whole color would change as soon as an acid is added

[@jamesguest4873]

Okay folks, this might be the weirdest post I've ever made buuuuut.... If you all would kindly pause at 3:49 you just might see what I'm calling a tiny Cat Woman in black latex, straight outta the movie, kneeling over the body of the slain red chili pepper. Upper left area, the black thing, tail and all, just above the red pepper. It's her.

[@Cody_4]

🤣

[@chrishenderson420]

lol

[@starmanmihamarko8955]

Weed doing its job

[@lancetheking7524]

Nurse, the patient woke up again

[@GEODUCK9]

creep

[@kisthapalanan8739]

The side dish is call "Pad Kraprao" and many foreigner get this part wrong. Because "Kraprao" is "Holy Basil" not normal "Basil". Even they have similar name but it is a different plant BTW in Thailand Pad Kraprao is a one whole meal here. It is equal to Burger in America. Easy to find. Cheap to get. Fast. Full

[@AlexSwePR]

I would honestly add some oyster sauce to it. And maybe some lime... still its delicious wether you use regular, thai or holy basil. I've tried.

[@MyShanghaiShuffle]

Gugas side dishes are often full dishes!

[@sneckan]

I got offended by how wrong he made it, my absolute favorite dish in the world, but he missed some crucial ingredients.

[@dondyhr]

@@sneckan You got offended snowflake?🤭

[@benjaminbaki1758]

@@sneckanyou shouldn't be offended. A lot of foreign ingredients are not that accessible, especially for a good price here in the US

[@TheIrishloon]

Please do a video trying beefalo, steaks and burgers. They’re a hybrid 5/8 cattle, and 3/8 bison. I’ve had them since I was a kid, been begging for you to please try them.

[@binguinhozinho-ze1hi]

up

[@kurogage]

Trust that guga tries to make videos of all sorts but he has a production schedule and videos are also created based on when they feel they need to get our attention. Such as if they made too many chicken videos too soon, his viewer count would drop

[@jeffsadowski9244]

With the side dish being Beefalo wings

[@autumnoz8428]

🤨

[@Sadioli]

​@@autumnoz8428it's pretty normal in the Midwest

[@phapassorncherdrum4511]

Omggggg I am from Thailand & seeing my favorite KZbinr eating my favorite Thai dish Pad Krapow! I love you Guga!!!

[@chingron]

Except he ruined it because he didn’t use “Thai” basil…

[@MrDeadSignal]

@@chingron bruh that's like saying you ruin a steak because you didn't throw a leaf on the side of it before you took it off the grill lol...

[@chingron]

@ Bruh… the thai basil is a main ingredient in this particular dish. The name translates to “stir fried basil”. Thai basil has a liquorice flavor. You absolutely cannot substitute western basil. So… with all do respect, you don’t have a clue what you are talking about.

[@MrDeadSignal]

@@chingron I suppose you're right, although that description doesn't sound particularly enticing to me

[@chingron]

@@MrDeadSignal Licorice flavor? True… it doesn’t sound enticing. But it is a very good dish actually. Thai cuisine is one of the best and most underrated on the planet… if you like spicy and if you can find the authentic stuff. I’m sure Guga will take a trip there some day and concur… despite him not liking spicy food.

[@nutchchaiv]

Dang ! Guga. Big fans from bangkok thailand. In thailand we use this butterfly pea as a natural color (instead of using an artificial colors) and we put the whole petals into boiling water to extract the color. We don’t use it that intense (just a little for a light blue color, not deep blue denim color). Normally you will see its application on dessert but you can use in others too. It doesn’t have any flavor as far as i know of. For the krapao, your pronunciation is okay i approved 😂. But traditionally we use ‘holy basil’, it gives more spicy taste and it is very much different from the italian basil you used. I believe you can easily get the ‘holy basil’ from chinese supermarket and i guarantee you will not be disappointed.

[@nutchchaiv]

By the way that was too much sugar on the krapao. A lot of Thais don’t put sugar into krapao but it’s okay to put in a little bit.

[@mdelles]

Butterfly peas are also a ph indicator. So if you add some lemon or something else acidic it will turn pink. Might give it a more appetizing color

[@georgecostan3248]

AFTER THREE YEARS! THANK YOU, GUGA! I love butterfly pea powder in ramen, meat and chocolate!

[@NinjAsylum]

"And a tiny bit of sugar" *Proceeds to add 2x more sugar than a can of coke*

[@chazzemerton8308]

Hello from Thailand.🇹🇭 love you and all of your videos Guga!! ❤❤❤

[@Real_Iceout]

The title makes no sense

[@emosam07]

Most*

[@HillyDee89]

You going to be ok?

[@narfenmeyer]

I read it like the meme “one of the videos ever made”

[@6489Tankman]

Bruh somebody is gonna get fired

[@jorge59948]

Is schlawg really expecting perfect english from a nonnative speaker

[@crcurran]

Thank you for not using “and this happened” in your titles. It was beneath you to repeat that. Mixing it up with variety is much better With that said, I’m always interested in your experiments so we don’t have too. May I suggest an annual compilation video that goes over the techniques tried in a year to rate them against each other and against reigning methods you still personally use from prior years. What is your favorite meal of the year and the others you bring on what their favorite was.

[@derpderpin1568]

still did a generic clickbait title but somehow this is better to you? what a weird dumb comment.

[@panjimoulana]

We use it normally as a tea brew, it taste flowerly and also delicious. And interestingly, when you put lemon on it they change color into purple. By the way, since you have "eat" this tea, try to make matcha compound butter next.

[@HerbaMachina]

likely turns purple in lemon juice because the molecule responsible for the blue colour is PH sensitive and goes from purple when acidic to blue when basic

[@HerbaMachina]

probably a PH sensitive molulecule colour wise, so in acidic conditions it's purple, but in basic condition it's blue.

[@panjimoulana]

@@HerbaMachina indeed, because the lemon has lower ph number that give its acidity right?

[@nerdnuea]

Hello from Thailand!! nice to see ผัดกะเพรา in your channel :-) looks really good man. If you planing to come to Thailand just let me know will take you around.

[@RandomInternetUser6120]

The side dish is a whole ass meal 💀

[@videostash413]

and the spice messes with their taste buds

[@noke1785]

@@videostash413 he doesnt know any tasteless sidedishes as long as its macNcheese...thats why he switched to some hardcore meals...i guess... ^^

[@palm2540]

As a thai. pad kraphao is the main and steak is side 😂 we can eat whole main and side

[@Boomchockalocka]

You’re not supposed to eat it with that end.

[@Nick_Tank]

One a fantastic name drop in Mark Weins!!!! He’s an amazing person!! I’m Laos but Thai cuisines share a lot of things. That dish is Thai and defo a staple aside with other dishes😉😉😉

[@joebergeson8343]

FYI the type of basil used here is different than the kind used in Thailand for this dish. Thai Holy Basil, Ocimum tenuiflorum, is a different species of basil that is difficult to find in stores in the US. It is not the same as Thai Basil, and lends a different flavor to the dish.

[@nac5605]

Thanks dweeb

[@A16AdamWalker]

Main thing I've heard butterfly pea used for is cocktails, as a natural way to get insane blue colours as opposed to some artificial E Number stuff.

[@r09d98]

If this was common in europe it would have an E number assigned. E160a = natural orange coloring from carrots, E140 = green from chlorophyle, E100 = curcuma.

[@gnawtsatyr8865]

This probably tastes good as an actual tea. I can see fine dining chefs putting a flower like that on a desert and charging an extra $20.

Wrong basil tho. You need Krapau . Not western basil - horapa. Krapau taste is distinct and gives the name - pad kra pau.

[@liniel7543]

this is how people described the taste of bay leaves.

[@videostash413]

bay leaves are no good

[@ThanatSiwawut]

I am Thai fan, and I'm very excited when I see you're preparing to cook Pad Krapao. You pronounce the word quite beautifully. By the way, I think your voice seems a little bit dry, I guess you might be a little bit sick. Wish you to get well soon Guga. I love your channels.

[@drecknathmagladery9118]

OK who got drunk when doing the title of the video LOL

[@videostash413]

ESL

[@petchiiiii]

OMG! You guys blew my mind! I’m Thai from Thailand. I give you 10/10 for Pad Kra Prao with the correct pronunciation. Bravo! 👏🏼🤩

[@masonalleman8716]

Guga the sidedish you made in this video literally describes the kind of food my mom made me in my childhood!

[@kkkkkkk-fr2ix]

Guga, you are the first one I've seen calling Pad Kra Pao side dish lol. Anyways, come to Thailand! We have so many ways of cooking beef here (sometime we just don't cook it). Oh boy, I can imagine how much you gonna love it 555

[@andyrey100]

You should try the romanian "Mici", everyone who tastes them fall instantly in love and maybe search more romanian cuisine, i am sure everyone will love it ;)

[@tupnaputttamwiwat]

I have always been a fan of your channel. I practically think that your channel is one of the best channel related to food, especially steak. However, as I am Thai and live in Thailand, I would have to say I have never heard of this product before. I know of the flower and that it has been used in many Thai cuisine, usually desert, but in powder form and with steak, this is the first time. I guess it's really unique as even Thai people didn't know about them.

[@kolhouwartontang8091]

Truly the channel of all time run by the master ever

[@IberianCraftsman]

I grow it on my garden, the dried flowers will turn any food a blue color, can also be used for tea

[@sarsaparilla7878]

Whoever got them to try this is at home laughing their as$ off.

[@TobinOsusky]

This is wild. I literally just began growing this flower this week!!! Synchronicity isn't even strong enough, this is The Truman Show 😅

[@drzecelectric4302]

Blue is a rare color in nature. Very cool

[@videostash413]

hmm.... sky, ocean, ice, flowers, veins, blueberries, grapes, blue potatoes, blue corn, fish colors, butterfly colors, bird colors, eye color, no wonder Earth is called the blue planet, it's everywhere!

[@remnant24]

This isn't blue though. More like indigo.

[@MadocComadrin]

​@@remnant24It's an indicator. You can shift it to be a bit bluer by messing with the pH.

[@marcellingga8317]

​@@videostash413sky? Ocean? 😂 R u kidding me. Don't be a smart ass and do your home work. Blue is indeed the rarest color in nature. U can at least found a KZbin VIDEO about it.

[@LagMasterSam]

@@videostash413 Blue is still a very rare color to find in plants and animals compared to other colors.

[@rakietysystemszkolna-opary6620]

Very nice touch that this video is published around halloween and when Guga describes the blue steak he uses words such as "horror" or "halloween" to get promoted by the algorythm even more. which is a good thing

[@inazuma3gou]

There’s nothing in nature that is blue Thailand: hold our Singha

[@mybellegirls]

Gotta love the honesty taste testing fr! 😊

[@ZikkityZakOTA]

Guga: "A tiny bit of sugar..." Also guga: *puts in a generous amount of sugar*

[@poom323]

Just like in Thailand, everything is unbearable sweet nowadays 🥲

[@kingdarkem]

Guga.... Here's something for you to try. After cooking the steak with the butterfly pea and water. Serve it with this sauce and allow them to put it on themselves. 3 tbsp lemon juice (freshly squeezed) 3 tbsp rice vinegar 1 tbsp fish sauce 1-2 tbsp sugar 1 small Thai chili, finely sliced 1 clove garlic, minced 1 tsp grated fresh ginger 1 tbsp finely chopped cilantro Zest of 1 lemon Butterfly pea is used in cocktails where the addition of acid causes a color transformation that is quite magical. My wifes favorite cocktail below: 1.5 oz gin (any floral gin works well) 0.5 oz butterfly pea tea (strongly brewed and chilled) 0.5 oz simple syrup Shake with ice and strain into a rocks glass. Add 0.75 oz fresh lemon juice or lime juice and garnish with edible flowers and a sprig of mint

[@em0_tion]

Here's the mandatory "I'm blue Da ba dee da ba di" joke. 😂✌

[@shandonmeadows8620]

Guga over here lookin slim man!!! Whatever you’re doing keep it up, you’re looking Hella good bro!

[@altsigma0]

Dry age steak with durian!

[@ajulyate8978]

4:42 "here we've got our beautiful steak". I heard that singular.

[@alyssaburrell9866]

1:19 that looks like frosting

[@snappytom8818]

It is

[@michaelmyers5496]

It looks like hair dye.

[@Inkม๋า]

Butterfly pea can be used to make drinks too, my fav one is lemon-butterfly pea-honey drink (an chan nam pueng ma naw อัญชันน้ำผึ้งมะนาว) it’s sweet and sour, i used to drink them a lot when i was a kid

[@sofabored2150]

Grimace Steak.

[@ap2831381]

Pad Krapao (holy basil) is about balancing between sweetness saltiness and spicy. You can tone down heat or take a chili out if you can’t take a heat.

[@briannicholson5747]

They really tasted the peaness

[@Chopped93VX]

This is an underrated comment.

[@michaele.8119]

I sea what you did there

[@Dreampiece.]

You got me bro 😂

[@JontyBlue67]

I've never heard of concentrating Butterfly Pea for flavouring steak. The flower petals are usually used to add a blue hue to foods or drink. We have gins in Australia that use the Butterfly Pea flower petals post distillation for a blue hue and also a slight astringency to help leave the palate crisp and clean allowing the citrus and floral notes of the major botanicals a long, refreshing finish. Also if you add a liquid with low Ph (higher acidity) like tonic water it will change colour to a bright pink. The amount of the Butterfly Pea flower petal powder you added to the final steak would have left a HUGE astringency, not leaving the palate crisp and clean but completely overpowering your palates. All said and done it was a great video and reaction, and a lesson not to always trust the viewer 🤣, loved it 🥰

[@i3eer007]

As a Thai fan of your channel, Quite surprise that you try the "butterfly pea" . For me this thing is more like an herb (very mild taste but giving a very beautiful blue-violet color). Usually, we put the flower in tea or in the old time, they use this as a dye color as well. By the way, your "Pad Krapow" looks pretty authentic except two things, we usually stir fried garlic and chili before the meat though....the correct one should use "Thai basil" which would be a totally different flavor than the common basil. But Great job anyway on this :)

[@IberianCraftsman]

By the way, what he did last steak... everything with moderation, you wouldn't cover your steak in sugar either. Although that would be a cool dry age experiment that would 100% ferment 😂

[@dimitrisqwerty]

Dry age steaks in Tzatziki

[@atstrollz6875]

I'm not sure if that's a good idea. With all the bacteria in the yogurt, I guess it will end up being very sour.

[@dimitrisqwerty]

@atstrollz6875 he's done yogurt before iirc

[@TheUltimateNoobHD]

that's wet aging

[@raphaelfillos6120]

Yes, dry age in water !

[@skibidi.G]

Oh YEAHHHH 👍

[@FoxNimbus]

I love hearing shoutouts to other foodtubers I enjoy. Had no idea Mark has a restaurant!

[@bobbybusche2716]

Thought i had a stroke reading the video title lol

[@ElViejoYElViaje]

Kao Pat Kra Pao (Moo Kai Dao)!!! It has been my go to dish when I have people over, since I learned how to make it in the late 90s. It's always a hit!! I do it with either pork or chicken (gai), but never with beef. I live in Colombia (South America) but learned about it in the USA and then in Thailand around 1998.

[@Jarsia]

Guga writing the sequel to Green Eggs & Ham

[@KibriaAli1305]

I love making pad ka prao. So simple, yet full of flavour, and really doesn’t take long to make. Will definitely try out the butterfly pea when I visit Thailand!

[@NinjaPenguinCossack]

Butterfly pea flower tea is used in cocktail making as the flavor is almost neutral, however, when you introduce acidity to it like lemon/lime juice, the cocktail instantly turns from blue to a vivid purple color. Almost like magic! I wonder how this would translate to a steak scenario. Perhaps a color changing chimichurri?

[@christopherdark4671]

Guga out here cooking a chunk of Grimace with this one. That is beyond purple.

[@johnveleno4311]

We have this thing in the state of Kelantan in Malaysia called "nasi kerabu" which literally translates to "salad rice" where the rice is cooked with the extract of this flower, giving it the signature blue colour to the rice and served with shredded vegetables and either roasted meat or deep fried chub mackerel on the side. You can also find it in southern Thailand which borders Kelantan.

[@radits6312]

Huge fan from Thailand. Love all your videos and this video. Cheers. Maybe you can try sous vide with coconut milk Aroy-D!!

[@rodrigohenriques4499]

i need guga and mark collab, thanks! Appreciated the video, good job as always

[@talidras]

Butterfly pea is used in cocktails also. Can do some flashy mixing with it as ot changes color with lemon/lime juice (acids).

[@annother3350]

Butterfly pee?

[@Glee73]

nice vid as usual guga. also used in malaysia. found all over south asia, south east asia.

[@AliciaMonique]

I love butterfly pea. I drink it mostly as a tea and have years. It’s really good when you add it to lemonade as well.

[@tanawithrittirut6275]

Hey, Guga! as for thai people like me. Your pad kra pao dish is perfect!

[@cubbi2789]

My friend got me to try butterfly tea and I do like the taste. The health benefits are great and depending what you add to the water, the tea changes colors. Never thought of putting it on steak before 🤔

[@SynCoz3]

Your Prad Krapaow is missing oyster sauce and Thai holy basil. Without this two, the dish is incompleted.

[@Garymeister76]

"And surprisingly, it is quite simple and easy to make" 2:34 As a Thai I can almost agree with this one

[@ปฏิภาณต่อนี]

As a Thai I normally eat butterfly peas fresh or boiled by dipping with traditional sauce , by itself has a wired flavor but it’s good if compared to the other vegetables in Thailand haha we normally eat it as vegetables not herb and I love your Pad Krapow it’s look good even if you use basil instead of holy basil because in US it’s really hard to find holy basil haha and i wanna recommend that you can fried basil and put it on top of Pad Krapow now you gonna get Crispy Pad Krapow ❤❤❤

[@HereComesThePaine]

Guga, dry age steaks in Chinese Five Spice or Char Siu sauce!

[@CuRLYGuY170295]

“Tiny bit of sugar” proceeds to add like 2 cups of sugar 😂

[@aSimpleWanderer]

Leo's face when he thought it was butterfly urine... priceless. 😂

[@raistlinhelmi2645]

Maybe and I hope you did use it , it is important to say that for the Side Dish the Pad Kra Pao you need to use "holy Basil" or in the west Thai Basil . It has a completly different taste from the basil we know and has an Anis note to it . Using other basil though maybe possible would change the dish . There are several different local Recepes for it but I never saw one without the Thai Basil or Holy Basil

[@keidora5100]

I am a native Thai, happy to see you use all kinds of less well known ingredients and introduce them to the world

[@_Biscuit_Butter]

Since you’re going Thai, you should try “Water Fall” Steak salad, or Nom Tok. That would be a great side dish

[@CosmicDuskWolf]

I heard of it. It's the flower of the pea plant. A better title would probably be "We tried butterfly pea on steak." When Guga says it's spicy, i know it's mild.

[@JayEm1325]

Definitely one of THE videos ever!

[@henryfoxman2354]

Blue butterfly is used with lemon grass drinks, Thai lemonades and Thai deserts. It also becomes more purple if you add lime. It has a cool chemical reaction.

[@Chrondontoronto]

YOOO MY MAN FINALLY PUT LEAN ON A STEAK!!!! GUGA YOU THE MAN!!!!!

[@carolerobbins9522]

I love it when Guga’s fans troll him so hard that he can’t even title I wish they would have put some lime or lemon on it for the color change

[@CookCaramier]

"Pad Kraprao" is pretty much the sandwich of Thailand. When we have no idea or can't decide what to have for a meal, we'd eat it and never disappoint or tire of it.

[@Danbotology]

I love the title. Please don't change it!

[@AzynLibertarian]

Pad Krapow. But just as a suggestion, people in Thailand put the chili and garlic in the oil first before the meat. This infuses the aromatic flavors into the oil.

[@axdambient]

we gotta see you do baleadas and pupusas Guga style you gotta give Central America some love

[@meta_N0X]

Butterfly Pea is a very common flower species in south and south east Asia. I can't believe I didn't know that it was edible. We used to have them in our garden.

[@antonykalogerakis]

Classic Guglish in the title. I love it!

[@alexjet85]

"promotes weight loss" proceed to mix with butter XD

[@melwingun]

Mark just visited my country, Mauritius Island. Give us a visit too! Am a great fan of yours and learnt a lot from you!

[@MrThaigamer]

Hey Guga! Thank you for trying out something from my country I suggest you do our steak menu called Suei Rong Hai ( Crying Tiger ) with the dipping sauce Make sure to check that out!

[@cmaclsu]

I drank so much of this tea when over there. Would have never thought to use it for a steak.

[@psvillars]

Guga out here cooking Smurf meat! 🤣

[@EdHadder]

I Love Sous Vide Everything videos

[@Dj87887]

2:26 It's pronounced kapow gai sop sai kai dow. Kapow (kraprow, graprow, krapow) means basil, gai means chicken, sop means chopped, sai means with, kai means egg, and dow means fried. Chopped up chicken and basil with a fried egg on top. I'm American, but I've worked at 3 different Thai restaurants.

[@alexandresobreiramartins9461]

HAHA, I see Angel dodged the bullet for this episode!

[@paviism16]

Butterfly peas are used in ayurveda also. It can be used to make tea also.

[@ilakya]

Ermm... In Thailand we only use it either in a soft drinks or for food coloring. It also has magical properties of blue as it is, it turns purple when it mixes with lime lemon. So the very basic form of it is in the lemonade but it's purple and refreshing.