EDIBLE FLOWERS

Our wide floral range, with its brightness and delicacy, brings aromas and color to your creations. All edible, although some of them only the petals, follow our instructions for use to have a better use. The magic of flowers ready to boost your recipes.

EDIBLE FLOWERS

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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.

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.

MIXED FLOWERS (20gr.)

This mixture has a great variety of flowers in all colors and flavors, from sweet, slightly bitter, herbaceous, aromatic and citrus. This mixture will illuminate your creations.

MINI PANSY (30u.)

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.

YARROW FLOWER (30u.)

Flavored camphor with bitter notes and sweet final flavor. Reminds of thyme and savory. It is used in meats, fish, inlets and desserts.

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.

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.

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.

GERANIUM FLOWER (30gr.)

The flavor of fragrant geranium flowers ranges from pink, lemon and nutmeg, and can be added to sorbet, ice cream and desserts. The leaves can also be used and added to soups, casseroles and sauces to add flavor.

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.

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.

CHIVES (6u.)

The chive blossom is one of the most demanded for its sweet onion flavor and its beautiful light violet color. The great chefs incorporate it in their recipes with soups or sauces based on cheese and cream. They are excellent with potatoes, egg dishes and vegetables.

GARLIC FLOWER (40u.)

The Garlic Blossom is pink or white with star petals. Its flavor has a touch of garlic that highlights the ingredients that accompany it. It is wonderful in salads, meats, tortillas, soups and creams.

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.

copy of MINI PANSY (30u.)

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.

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.

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.

PETALS MIX (30gr.)

A cheerful combination of petals by Tagete, Marygold and Chinese Carnation. These delicate and beautiful flowers are petaled by hand. Use them in desserts, salads, frozen in ice cubes, ice cream, lollipops and cocktails or champagne.

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.