Blue Spirulina: An Ancient Story of Lakes, Warriors and Tradition

A Legend's Deep Blue Legacy – The Food of Aztec Warriors

Tecuitlatl – The Blue-Green Treasure of Lake Texcoco

Spirulina was already known and used centuries ago – particularly in the Aztec civilization, in what is now Mexico. According to 16th-century sources, this blue-green microalgae was harvested from the shores of Lake Texcoco, which the locals called "tecuitlatl" – in the Aztec language, this means "mud that sticks to stones."

Behind this humble name, however, lay immense respect and reverence. Spirulina was not just simple algae for the Aztecs – it was food, an energy source, and a gift from nature all at once. Spanish conquistadors also wrote with amazement when Hernán Cortés's soldiers saw strange blue-green paste being dried in the sun in lakeside villages.

According to Legends – The Warriors' Provisions

According to legends, spirulina was held in such high regard that Aztec warriors took it with them as provisions when they set out on long campaigns. It was believed that this algae provided lasting energy, made the body more resistant to fatigue, and increased endurance during hardships.

Besides warriors, merchants and traveling peoples also consumed it readily, in dried form, mixed with other foods – they regarded it not only as nourishment but as an energy source. This was not an empty belief: on long marches where they had to travel for days across difficult terrain, this light, nutritious provision could indeed have played a significant role in their survival.

Local communities – especially lakeside village dwellers – harvested spirulina daily, then dried it and used it in flat, wafer-like forms. They sold it in local markets and mixed it into various dishes – tamales, tortillas, thick soups. This tradition has survived in certain areas to this day.

Across the Ocean – Dihé, Chad's Treasure

The story of spirulina is not limited to Mexico alone. In the heart of Africa, around Lake Chad, another culture also discovered this remarkable algae – likely parallel to the Aztec culture, though the two traditions developed independently.

In Chad's Kanem region – particularly among the Kanembu people – spirulina is known as "dihé," and is still harvested using traditional methods today. The process is similar to the Aztec method: local women use baskets and sieves to collect the blue-green algae floating on the lake's surface, then dry it in the sun's heat and shape it into thin, round discs.

In the 1940s, Belgian algae researcher Pierre Dangeard first described dihé from a scientific perspective during his travels to the Lake Chad region. In the 1960s, botanist Jean Leonard confirmed that dihé is indeed made from spirulina and is identical to the Aztec tecuitlatl. During this same period, French researchers "rediscovered" spirulina at Lake Texcoco as well – though no one had mentioned it after the 16th century, likely because the lakes were gradually drained for agricultural and urban development.

Dihé is a staple of the local cuisine: mixed into sauces and soups, it is an essential part of daily meals. It was believed that dihé gives strength, especially in an environment where food was often scarce. This cultural heritage lives on today – dihé discs are still sold in Chad's markets, and local communities proudly preserve this tradition.

What Does Spirulina Contain?

Not Just Energy, But Substance Too

Although no one yet knew its precise nutritional composition at the time, spirulina was considered particularly valuable, and it was believed to contribute to vitality and overall physical strength.

Modern science has since confirmed what Aztec warriors and Chadian peoples instinctively recognized: spirulina is indeed extraordinarily rich in:

Plant protein (up to 60–70%) – Weight for weight, this makes it one of the richest plant protein sources on Earth. For Aztec warriors, this provided lasting energy that didn't burden the stomach yet sustained their physical strength.

B vitamins (especially B1, B2, B3) – which are traditionally associated with energy metabolism and nervous system function. Although ancient cultures did not know these vitamins by name, they felt their effects – "reducing fatigue" and "increasing endurance" may have been early descriptions of their effects.

Minerals such as iron, magnesium, potassium, and zinc – Iron was especially important for peoples who lived physically demanding lives. It was believed that iron deficiency caused weakness, and that plants containing iron provided inner strength.

Natural blue pigment, phycocyanin – which makes up approximately 20-25% of spirulina biomass and is known as one of the most valuable natural blue colorants. This blue pigment has been part of spirulina for billions of years and helps harness light energy during photosynthesis.

Gamma-linolenic acid (GLA) – An essential fatty acid that occurs in such quantities in few natural sources. In Aztec medicine, it was believed that spirulina "softens the body" and "harmonizes internal processes."

The Blue Magic – Phycocyanin, Nature's Hidden Treasure

Spirulina's blue-green color comes from two valuable pigments: chlorophyll (green) and phycocyanin (blue). Together, these create the characteristic blue-green shade that the Aztecs and Chadian peoples knew and revered.

Ancient cultures instinctively sensed that something special lay within this algae – the blue-green color symbolized the power of water, nature's purity, and mysterious depths. Although they didn't know precisely what caused this special shade, they already recognized that this algae was more than simple food.

Phycocyanin has been part of spirulina for billions of years – this is the blue pigment that was already present in Aztec warriors' food, even if not consciously. When they consumed spirulina, they received the algae's full value along with this remarkable blue pigment.

Blue Spirulina – When Science Meets Ancient Wisdom

Modern nutritional science's discoveries confirmed what ancient cultures had known for centuries: spirulina is indeed a special treasure. Research revealed that among spirulina's most valuable components is phycocyanin – that natural blue pigment which was already present in the Aztecs' food, it just didn't have a separate name.

Blue Spirulina – pure phycocyanin – allows us to enjoy this remarkable natural blue pigment in concentrated form. The modern processing technology that developed in the early 2000s brought an innovation that respects nature while extracting its most valuable component.

This is not an "artificial" or "synthetic" product – phycocyanin is the same natural pigment that has been part of spirulina for billions of years. The only difference is that we can now utilize it in pure form, extract it from spirulina with water, resulting in a more vibrant blue color and more neutral taste.

Over the centuries since then, spirulina has undergone significant transformation in its form and processing, but the fundamental values have remained. Blue Spirulina does not replace ancient knowledge – rather, it carries it forwardin a modern form, with purer color and more versatile applications.

This is where Aztec warriors' knowledge meets modern science: the same natural blue pigment that once nourished peoples on the shores of ancient lakes is now available in pure form – natural, plant-based, and honoring the heritage.

A Legacy Spanning Millennia

The story of spirulina is a cultural heritage spanning centuries – it bridges past and present. The Aztec tecuitlatl and Chadian dihé originate from the same source: an ancient microalgae that humanity recognized and revered millennia ago.

Similar harvesting traditions still exist today in certain regions of Africa, especially in Chad, where local communities extract spirulina from natural lakes and use it in dried form under the name "dihé." This cultural heritage bridges past and present – preserving spirulina's remarkable reputation across centuries.

Today, spirulina – and especially Blue Spirulina made from it – is a rediscovered treasure for those seeking natural, plant-based ingredients. The vibrant blue color that once graced Aztec warriors' provisions now appears in smoothies, desserts, and health-conscious recipes worldwide.

But the essence remains unchanged: spirulina is still the same food source that once nourished empires, strengthened warriors, and sustained communities. This legacy is not just about the past – it's about how nature's wisdom can live on through generations and awaits rediscovery in every era.

Aztec warriors, Chadian women, and today's health-conscious people all hold the same blue-green wonder in their hands – and this wonder still tells the story of the ancient lakeshores where it all began.