Saturday, July 04, 2009
   
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Culinary Scents and Flowers

Their use in cooking is very old though they lost their appeal in every day cooking. They are a new flavor experience that it is not out of reach.

Scented Flavorings & Edible Flowers

 

 

The use of flower buds, flowers and scented waters in cooking is very old, although it went somehow out of fashion, this practice is having a comeback and finding favor with foodies and strict gourmets.

All about flowers & scented flavorings

Orange and rose waters are the most commonly scents used in cooking. Both are essential pantry items in India and the Middle East. you can purchase them from Indian food shops or you can make your own infusions. Pharmacies and drugstores sell scented waters, but those are destined for human toiletry, not for human consumption.

Edible flowers can be found in many stores -grow your own, some are not difficult to cultivate- the only concern is using edible flowers that have not been sprayed with pesticides or fertilizers.

Lavender

It is making a comeback in some restaurants.

Nasturtium

Nasturtium flowers have a beautiful yellow-orange color and they have a piquant flavor. Popular in salads.

Orange blossom and water

A common flavoring in the Middle East. It adds perfume to syrups, pastries, puddings, fruit dishes and other confectionery.

Rose petals and water

This is probably the oldest culinary scent.

Scented geraniums

Only the rose scented geranium has any culinary interest.

Violet

Used mainly in confectionery, the crystallized petals decorate cakes and puddings. It was a popular flavor for sweets, not so long ago, in the form of violet drops.

  • Lavender
  • Orange blossom & water
  • Rose petals & water
  • Scented geraniums
  • Violet

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