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.
DAISY FLOWER (30u.)
The Daisy Flower is available in several colors. It is a very versatile flower, it can be used in all types of dishes even in desserts. It has a very floral flavor and aroma with a bitter note. Of the Coquette Flower only the petals are used.
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TASTING NOTES: floral flavor and aroma. Salivary sensation. With a bitter note.
AIRS WELL WITH: garlic, basil, anise, celery, eggplant, watercress, broccoli, coffee, cinnamon, cherry, cauliflower, parsnips, chocolate, chilli, fig, apple, seafood, orange, nutmeg, pear, parsley, banana, chicken, blue cheese, soft cheese, washed rind cheese, hard cheese, beets, mushrooms, beef, grape, vanilla, carrot.
USE: side dishes, desserts, salads; only petals are used.
FORMATO: 30 u.
INGREDIENTS: mini pansy 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.
DATE OF CONSUMPTION: 10 days.
TEMPORALITY: October to June.
COLOR AND SHAPE: different colors.
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.
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.