Using local edible flowers is a simple way to to capture the fleeting aromas of blooms that are native to the Indian subcontinent. They can be used in both sweet and savoury dishes, enhancing everything from traditional beverages to contemporary desserts with an unexpected touch of floral freshness.
You've probably encountered local edible flowers used as garnishes for dishes at restaurants, adding a burst of colour and natural beauty. But did you know that these flowers offer more than just visual appeal? Indigenous edible flowers can elevate your culinary creations with their vibrant flavours and enticing aromas. Why not bring the essence of India's diverse flora into your kitchen by infusing spirits, syrups, and vinegar with fresh floral wonders?
To begin, gather pesticide-free flowers from your garden or purchase organic blooms from your local flower seller. Some of the most suitable options that are available in plenty include marigold, jasmine, hibiscus, rose, and pansy. You can also go for tried-and-tested flowers like blue pea and dandelion. To get started, do not forget to gently rinse the flowers and pat them dry before infusing them into your chosen medium.