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.
Delivery policy (edit with Customer reassurance module)
Return policy (edit with Customer reassurance module)
TASTING: acid taste, vinegar but with bittersweet notes, reminiscent of a dressing.
PAIRING: mango, pineapple, watermelon, lemon, coconut, orange, avocado, white fish, seafood, potato, tomato, pea, peanut, garlic, chilli, parsley, cumin, coriander, pork, chicken, goat.
UTILIZATION: sushi, meat dishes and game stews.
FORMAT: 30 units
INGREDIENTS: Purple Óxalis Flower.
CONSERVATION: between 4ºC and 6ºC. Excess moisture can reduce the shelf life of the product. Product not washed.
ALLERGENS: may contain traces of mustard.
DATE OF CONSUMPTION: 10 days.
TEMPORALITY: January to September.
COLOR AND SHAPE: purple flower with five petals.
NUTRITIONAL BENEFITS: very healthy, it has a wide range of nutrients that include vitamin C, iron, zinc, flavonoids, B vitamins and fiber. It is also low in calories.
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.