Spirulina is a type of blue-green algae that is known for its high nutritional value. It is commonly used as a dietary supplement due to its protein content, vitamins, and minerals. However, many people find the taste of spirulina in its raw algae form to be unpleasant, describing it as bitter and earthy. On the other hand, blue spirulina, which is a processed form of spirulina, is known for its pleasant and mild taste. In this blog post, we will explore why spirulina in its raw algae form tastes so bad and why blue spirulina tastes so much better.

Spirulina in its Raw Algae Form

Spirulina in its raw algae form is known for its strong and unpleasant taste. There are several reasons why spirulina in its raw form tastes so bad:

1. Natural Taste

Spirulina in its raw algae form has a natural taste, which can be described as bitter and earthy. This taste is due to the presence of certain compounds, such as phycocyanin and chlorophyll, which are responsible for the green color of spirulina.

2. Processing

Spirulina in its raw algae form is typically harvested from ponds or tanks, then dried and packaged for sale. This processing can affect the taste of spirulina, as it may be exposed to sunlight, heat, and moisture, which can alter its flavor and nutritional content.

3. Quality

The taste of spirulina in its raw algae form can also be affected by the quality of the product. Spirulina that is grown in uncontrolled environments, such as open ponds, may be exposed to contaminants and pollutants, which can affect its taste and nutritional content.

Blue Spirulina

Blue spirulina, also known as phycocyanin, is a processed form of spirulina that has a mild and pleasant taste. There are several reasons why blue spirulina tastes so much better than spirulina in its raw algae form:

1. Extraction Process

Blue spirulina is extracted from spirulina using a specific process that removes the bitter and earthy taste of spirulina in its raw form. This process involves separating the phycocyanin from other compounds, such as chlorophyll, which are responsible for the unpleasant taste of spirulina.

2. Purification

The phycocyanin in blue spirulina is purified to remove any impurities and contaminants, which can affect its taste and nutritional content. This purification process ensures that blue spirulina has a consistent and pleasant taste.

3. Nutritional Value

Blue spirulina is a rich source of protein, vitamins, and minerals, making it a healthy and nutritious ingredient. However, unlike spirulina in its raw algae form, blue spirulina has a mild and pleasant taste, which makes it easier to incorporate into a daily diet.

4. Versatility

Blue spirulina is a versatile ingredient that can be used in a variety of food and beverage products, including smoothies, juices, baked goods, and more. Its mild and pleasant taste makes it easy to incorporate into different recipes without overpowering other flavors.

Conclusion

In summary, spirulina in its raw algae form has a bitter and earthy taste, which can make it difficult to incorporate into a daily diet. However, blue spirulina, which is a processed form of spirulina, has a mild and pleasant taste that makes it easier to use in food and beverage products. The extraction and purification process used to create blue spirulina removes the unpleasant taste of spirulina in its raw form while retaining its nutritional value. Additionally, blue spirulina is a versatile ingredient that can be used in.