Begonia Edible Flower (40u.)
Begonia Edible Flower (40u.)
Begonia Edible Flower (40u.)

Begonia Edible Flower (40u.)

The Begonia Flower is in different colors. It has an acidic flavor, but with bittersweet notes that reminds us of a dressing. It is used in carpaccios, ceviches, oysters and Asian dishes.


TASTING NOTES: acid, vinegary but with sweet and sour notes, flavour reminiscent of a dressing.

AIRS WELL WITHavocado, garlic, peanuts, pork, coconut, cumin, lamb, chilli, lime, lemon, mango, seafood, mint, orange, potato, parsley, white fish, pineapple, chicken, goat’s cheese, watermelon, coriander, tomato.

USE: garnish of dishes, salads; in small amounts a bouquet to finish dishes.

FORMATO: 30 u.

ORIGIN: Germinarte.

INGREDIENTS: begonia edible flower.

CONSERVATION: between 4º and 6º. Excess moisture can reduce the shelf life of the product. Product not wash.

ALLERGENS: may contain traces of mustard. 


TEMPORALITY: All year round.

COLOR AND SHAPE: its most peculiar characteristic is the four shades of pink, red, yellow or white colors.

NUTRITIONAL BENEFITS: are a good source of vitamins, especially vitamin C. It has been consumed for many centuries to prevent scurvy.

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