7 Edible Flowers: India is known for its rich botanical diversity and many of its native flowers offer not only beauty but also versatility in the kitchen. Edible flowers have long been used in Indian cuisine, adding flavor, texture and vibrant colors to dishes. With the growing interest in natural and sustainable ingredients, these flowers are becoming popular again. Here we will introduce you to seven native flowers that can be used in cooking, highlighting their traditional culinary flavors and uses.
1. hibiscus
Hibiscus, or Gudhal, is an attractive flower with petals that have a unique tangy taste. In India, hibiscus is often used to make refreshing cold drinks like tea and sherbet. The petals can also be made into delicious jams or added to preserved foods, bringing a tart, floral flavor to any dish.
Hibiscus flowers are rich in antioxidants and vitamin C, making them delicious and nutritious.
2. rose
The rose has been appreciated for centuries not only for its fragrance but also for its mild sweetness. In Indian cuisine, rose petals are widely used in sweets, drinks and even savoury dishes.
The petals can be crystallized with sugar and used as a garnish or added to jams and syrups.
The most famous use of the rose is to make Gulkand, which is often consumed for its cooling properties. Rose water extracted from the petals is also a common ingredient in many Indian sweets and drinks.
3. Moringa flower (thigh flower)
Moringa Tree Flowers Also known as drumstick flowers, these small white flowers have a delicate flavor that tastes great in soups. Moringa flowers are rich in essential nutrients like calcium and potassium and are used in Ayurvedic treatments for their numerous health benefits. Traditionally, Moringa flowers are added to curries and vegetables in South Indian cuisine.
4. Roselle, Gongura-Roselle
Rosella, or Gongura, is an edible flower that is very popular in South India, especially in Andhra Pradesh. The deep red petals of this flower are known for their spicy flavour and are commonly used in lentil curries or ground into chutneys like Gongura Pachadi. Rich in vitamins and antioxidants, roselle not only adds a unique flavour to food but also contributes to health and well-being.
5. Basil flowers (Basil flowers)
Slightly sweet and spicy in taste, basil flowers can be sprinkled over salads, soups or pasta dishes. In India, these flowers are sometimes used in herbal teas, providing a mild aroma and flavour. Basil flowers are also beneficial for digestion and have antioxidant properties.
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6. Pumpkin and ash flowers
Both squash and pumpkin flowers are bright orange-yellow blossoms that are not only edible but also versatile. Both florets can be stuffed, battered, and fried for a crunchy snack. Pumpkin flowers are popular in many regional Indian dishes, while squash blossoms are especially common in North Indian cuisine. These flowers add a mild flavor to dishes and are often added to fritters, soups, or stir-fries.
7. Night Blooming Jasmine (Harshringaar)- Jasmine (Harshringar)
Night-blooming jasmine, known as Harshringaar in Hindi, is prized for its ornamental beauty and medicinal properties. While the flower is often used in Ayurvedic treatments, its subtle flavour makes it also suitable for cooking.
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