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.
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.
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TASTING NOTES: acid, vinegary but with sweet and sour notes, flavour reminiscent of a dressing.
AIRS WELL WITH: avocado, 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.
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.
DATE OF CONSUMPTION: 10 days.
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.