Blue Spirulina – History & Heritage

A Legacy in Deep Blue

Spirulina has been known and used for centuries – most notably by the Aztec civilization in what is now central Mexico. According to 16th-century records, locals harvested this bluish-green microalgae from the shores of Lake Texcoco. Known as tecuitlatl in the Aztec language, the name roughly translates to “stone-bound mud”.

Legends say Aztec warriors carried spirulina with them on long campaigns. It was believed to provide lasting energy, helping the body endure fatigue and remain resilient during extended journeys. Merchants and nomadic groups also favored it, often drying and mixing it into other foods — not only as nourishment but as a valued source of strength.

In lakeside villages, communities collected spirulina daily and dried it into thin, crisp wafers. This method of preparation has survived in some regions to this day.

Even though the exact nutritional content was unknown at the time, spirulina was highly valued and thought to support vitality and physical endurance.

According to independent nutritional analyses published in scientific literature, spirulina powder may contain naturally occurring plant-based protein, iron, magnesium, and phycocyanin – the blue pigment that gives it its vibrant color. However, actual composition may vary by strain and source.

While the Aztecs never isolated the phycocyanin pigment itself, the green-blue hue of spirulina already added a unique visual appeal to food, making it special in their eyes. Over the centuries, the way spirulina is harvested and processed has evolved significantly — but its underlying value remains unchanged.

A similar harvesting tradition is still alive today in certain regions of Africa, most notably in Chad. Local communities there collect spirulina from natural lakes and dry it into a form known as dihé. This cultural continuity bridges past and present, preserving spirulina’s remarkable legacy across generations. Today, it is once again being rediscovered — a botanical treasure for those seeking pure, plant-based ingredients in modern cuisine.