A new drinks industry is emerging in India, centred around what is being called ‘blue gold’ – the vibrant blue pea flower, or Clitoria ternatea. Known locally as aparajita or shankhpushpi, this flower has long been used in traditional Ayurvedic medicine and as a natural food colouring. Now, it is being harnessed by a wave of startups producing teas, cocktails, and health drinks, catching the eye of British beverage companies looking to diversify their supply chains and tap into growing consumer demand for natural, functional ingredients.
The flower’s deep blue hue, which turns purple or pink when mixed with citrus, makes it a visually striking addition to drinks. But its appeal goes beyond aesthetics. Rich in antioxidants and traditionally used to boost cognitive function and reduce stress, the blue pea flower fits neatly into the wellness trend that has propelled matcha, turmeric, and kombucha into the mainstream. Indian entrepreneurs are now exporting dried flowers, extracts, and ready-to-drink mixes to markets in Europe, North America, and the Middle East.
For British beverage firms, the opportunity is twofold. First, there is the chance to source a novel ingredient that can differentiate products in a crowded market. Second, there is the potential to invest in or partner with Indian startups that have already established supply chains and local knowledge. Several UK-based tea brands have already begun trials with blue pea flower blends, while a London cocktail bar recently featured a gin and tonic infused with the flower’s distinctive colour.
But the rush for ‘blue gold’ raises questions about sustainability and fair trade. The flower is predominantly grown by smallholder farmers in regions like Kerala, West Bengal, and the Northeast. As demand surges, there are concerns that middlemen and large corporations could squeeze out these producers, replicating the inequalities seen in other commodity booms. Trade unions and farmer collectives are calling for certification schemes that ensure growers receive a fair price, warning that without safeguards, the ‘blue gold’ rush could become a race to the bottom.
The Indian government has taken initial steps to promote the flower as a high-value crop, including funding research into yield improvement and setting up farmer cooperatives. However, much will depend on how quickly and equitably the supply chain scales. British importers, facing scrutiny over ethical sourcing, will be under pressure to prove that their ‘blue gold’ products are not tainted by exploitation.
For the British consumer, the arrival of blue pea flower drinks may be a novelty – a photogenic addition to brunch menus and Instagram feeds. But behind the colour lies a story of economic opportunity and risk, one that will be shaped by the choices of beverage giants and the resilience of Indian farmers. As the industry grows, the question is whether the ‘blue gold’ will be a blessing or a curse for those who grow it.
