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.
Delivery policy (edit with Customer reassurance module)
Return policy (edit with Customer reassurance module)
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.
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.