Common Name: Spirulina

Scientific Name: Arthrospira platensis and Arthrospira maxima

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: The Kanembu people of Chad have harvested spirulina from Lake Chad for centuries. There, they dry it into cakes called “dihé” and use it as a nutritious food staple.

In the 1960s, scientists studying Lake Chad rediscovered the traditional use of spirulina and began analyzing its high protein, vitamin, and mineral content. However, it really began to gain attention in 1970, when NASA proposed it as a sustainable food source for astronauts due to its nutrient density and ease of cultivation.

By the late 20th century, it was promoted as a health supplement and is now cultivated commercially in Japan, the U.S., and Europe.

Interesting Facts: Spirulina is a cyanobacterium (blue-green algae), not a true plant; however, it photosynthesizes like a plant. Its distinctive color comes from phycocyanin, a pigment-protein complex with antioxidant properties.

Uses: The most common use is as a supplement, which is available in either tablet or capsule form and can be added to smoothies for a nutrient boost. Additionally, it is used by chefs in molecular gastronomy for its color, nutrient content, and novelty.

Selection & Storage: High-quality spirulina is usually grown in controlled freshwater ponds or bioreactors. Opt for organic or minimally processed products to avoid contamination with heavy metals or fillers. Look for a vibrant green-blue hue, indicating high phycocyanin content and freshness.

Store unopened in a cool, dark place away from sunlight and moisture. Once opened, keep it sealed and refrigerate to maintain freshness. Properly stored, spirulina powder or tablets can last 1–2 years, depending on the packaging.

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