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Scents and flowers

A new flavor experience that it is not out of reach.

Their use in cooking is very old though they lost their appeal in every day cooking.

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.

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 - some edible flowers are not difficult to grow at home - 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. Used often for sweets.

Nasturtium - All parts are edible. Nasturtium flowers have a beautiful yellow-orange color and they have a piquant flavor. They are popular in salads.

Orange blossom and water - A common flavoring in the Middle East. Orange scented water adds perfume to syrups, pastries, puddings, fruit dishes and other confectionery.

Rose petals and water - This is probably the oldest culinary scent, it is still used for sweets.

Scented geraniums - Only the rose scented geranium has any culinary interest. Leaves and petals are edible.

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.

Edible flowers

Borage flowers

Calendula petals

Chives, both stems and blossoms are edible

Daylily flowers

Dianthus petals

Hibiscus petals

Viola flowers

Zucchini blossoms