Not all flowers can be eaten, but those that do dress salads, dishes, and sweets with intense colors and flavors, an upward trend in restaurants after reopening after the worst months of the pandemic. This is evidenced by the fact that orders to Spanish producers have skyrocketed.
Violas or mini pansies, rose petals and garlic, wallflower, jasmine, or fennel flowers are some examples of the ingredients that can distinguish a meal or dinner, and that in addition to adding beauty to the dish.
After the year 2020, which was catastrophic for both decorative cut flowers and edible flowers, several operators of the latter business have agreed to assure Efe that the demand for orders has skyrocketed in preparation for the upcoming holidays. The CEO of the edible flower producer Innoflower, Laura Carrera, acknowledges that “eating flowers is not normal”, although there are references to it that date back more than 2,000 years in China and other later ones from classical Rome.
“With the popularization of ‘nouvelle cuisine’ from the 70s and 80s, edible flowers became fashionable again,” he recalled before noting that in Spain there is a long tradition, for example, of seasoning dishes with the pistils of the crocus flower. This company, based in Zaragoza (northeast Spain) and farms in that province and in Soria (center), has a wide assortment of more than half a hundred edible flowers that serve 52 weeks of the year. “There are sweet, bitter, salty flowers or with metallic notes that provide texture and color and that, in some cases, can change the flavor of the dish: the chefs have the magic,” he commented.
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