EDIBLE FRESH FLOWERS

EDIBLE FRESH FLOWERS

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FRUITS SAGE (30u.)

The FThe Fruits Sage has a sweet taste with a bitter finish. it gives off a fruity aroma. Use it in desserts, salads and entrées.

BEGONIA (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.

CARNATION FLOWER (45u.)

Petals of pink, red and white colors and toothed shape. Its flavor is sweet, with alimonate aftertaste. Spread the petals over cold creams, fish, ice cream and desserts. Perfect to add color and flavor to fruity drinks and summer cocktails.

FENNEL FLOWER (50u.)

Its tiny yellow flowers and bright green stalks have a aniseed flavor, with an astringent finish that cleans the mouth of other flavors; fragrance of liquorice very aromatic. It combines well with seafood dishes, fruit salads and Arabic dishes, especially with lamb recipes.

MARIGOLD (12u.)

This orange and yellow blossom have a soft and sweet flavor. From the Calendula Flower only the petals are used. With them you will add excitement to your desserts; use the petals to give a touch of color to your salads.

APPLE BEGONIA FLOWER (40 PCS.)

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.

PURPLE OXALIS FLOWER (30u.)

This purple oxalis with five petals has a sour, sweet, sour taste that reminds us of a dressing. Ideal for use in sushi, meat dishes and game stews.

TAGETES (20u.)

Beautiful and vibrant flowers ranging from yellow and orange with red tones and shape of curly pompon. Slightly citrus and bitter taste. The dream of any chef to add color to salads, carpaccios and desserts. Only petals are used.

GARDEN NASTURTIUM (15u.)

Add a spicy touch to your dishes with the Cappuccino Flower. Vibrant colors, red, yellow and orange. Try it on pots and pans, fish, entries with winter broths and turn your dishes into real works of art.

FLOWER BUTTON OF HIBISCUS (10ud.)

Hibiscus flowers have a blueberry flavor with tropical notes. They are used to make iced tea or in cold drinks; chopped hibiscus flowers add an acidic touch to salads and desserts.

MINI PANSY (30u.)

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This small flower flavored with nuts provide a cheerful color to a salad or a dessert. It is also used in white fish and red meats. They can crystallize to decorate pastries or creamy desserts.

VERBENA (6u.)

The Verbena Flower will surprise you with its shape and will brighten your dishes both sweet and savoury. Its pleasant taste and neutral aroma makes this flower an ideal ingredient in desserts, salads and entrances.

SNAP DRAGON (30u.)

This unusual bell shaped flower features a variety of red, yellow, pink and white watermelons and a slightly bitter touch. Its use is very versatile, as side dishes and salads; it is used in fillings and fried tempura.

PENTAX (30u.)

This small pink, red, white or purple flower of five petals is shaped like a star. Its flavor is soft and sweet. Its small size and delicate appearance make it an elegant decorative ingredient for fish dishes and entrances. In desserts and cocktails will add a spark of color.

FUCHSIA FLOWER (25u.)

Eating Fuchsia Flower adds vitamin C and many other nutrients to the table while lighting all your dishes. Its flavors are fruity and slightly acidic. Use the petals as salad, garnish or frozen inside ice cubes for a party drink.

ELECTRIC FLOWER (30gr.)

Flowers shaped like a yellow cone that produce an electrifying effect on your palate. With a touch of citrus flavor, this flower will stimulate your palate with an exciting effervescent effect that increases salivation and cleans the mouth; refreshing and numbing sensation. Use it in salads, fish, meats and add electricity to your cocktails.