Butterfly pea flowers have long been used as a natural food colouring for food and drinks in Thai, Malay and Peranakan cuisines. The petals have practically no scent or flavor, making it the perfect food colouring agent for any dish or drink without changing its flavour. The flower is known asdok anchanin Thailand, where it is shredded into fine ribbons and added to rice salad, or its blue liquid extracted and steamed with jasmine rice. Many Thai resorts also greet guests with a welcome drink made fromdok anchanand lemongrass. In Malaysia and Singapore, it is known in the Malay language asbunga telang. It is used in Malay dishes such asnasi kerabu,pulut inti,kuih tekanandpulut tai tai, where rice is naturally dyed blue. The dried flowers are also used to make traditional pastries, colored jelly, bue ice cubes or as an ingredient in cocktails and mocktails. It is also used in traditional Ayurvedic medicine and is believed to have a number of health benefits.