Organic blue spirulina powder

Blue spirulina and green spirulina are often confused, but they come from different species of algae and have different properties.

Key differences:
– Blue spirulina is derived from a specific species of blue-green algae – Arthrospira platensis. Green spirulina is a common spirulina powder obtained from Arthrospira platensis or Arthrospira maxima species and is greenish in colour.
– Pigment and colour are the main differences between blue and green spirulina. Blue spirulina derives its intense blue colour from the pigment phycocyanin, a blue pigment with antioxidant properties. Green spirulina gets its colour from a combination of chlorophyll (the green pigment) and other pigments.
– Both blue and green spirulina contain many nutrients: vitamins, minerals and proteins. Their composition may be similar because they come from similar species of algae, but the exact nutrient content varies depending on the growing conditions and processing methods.
– Blue spirulina is mainly used as a natural food colouring, giving products a bright blue or turquoise hue. Green spirulina, on the other hand, is most commonly used as a food supplement due to its rich nutrient profile. It is available in powder or capsule form and is commonly used for its potential health benefits.

Although green spirulina is more highly valued for its health benefits, blue spirulina has similar properties.

Usage
Blue spirulina has a relatively mild flavour profile – slightly earthy or grassy, with a slight seaweed note. Compared to green spirulina, the taste is much milder but may vary depending on the concentration and combined ingredients.

Blue spirulina is used to give foods and drinks a bright blue or turquoise colour:
– In desserts, cocktails, smoothies and baked goods.
There is no set dosage as a colouring agent – it is recommended to start with a small pinch or about 1/4-1/2 teaspoon of powder and adjust as needed.

Colour changes:
– Acidic products (lemon juice, vinegar) – colour may change to purple or pink.
– Alkaline products – colour may become greener.
– Heat – high temperatures can reduce the brightness of the colour or change its shade.

Excessive use of blue spirulina can give a bitter taste to food, so moderation is recommended.

Warning. Spirulina is not recommended for pregnant women, women who are breastfeeding and people with autoimmune diseases.

Sources:
https://www.webmd.com
https://www.emedicinehealth.com

NOTE: The information provided here does not constitute a recommendation for medical treatment or other solutions to health problems. Personal health decisions should be made on an individual basis, weighing different sources of information.