*Edible flowers with indian origin*
As bartenders we are very fortunate enough to be working in India.
As we know India is diverse with too many flowers, herbs, spices, etc. Let’s know some flowers which can be used for culinary uses including some great cocktails
ROSE
King of flowers Rose has many benefits when it comes to health. It can be used for some great infusions for making shrubs, syrups, tinctures, cocktails, etc. Rose petals can be used as garnish and when dried also gives great colour to some beverages. Rose pairs well with honey, dried apricots and saffron as well as summer fruits like strawberries and raspberries.Spices mixed with rose can make an excellent dry rub for poultry, lamb and other meats. In western cuisine, roses are more often used in desserts and other sweet dishes.
PAPAYA FLOWERS
This very delicate, small off white flower is known for its miracalous power. Male flowers are pear shaped and the cylindrical ones are the male flowers. The papaya flower is rich in vitamins A, C and E which make it a good source of dietary fibre. It is also rich in folate and has antioxidant properties which is how it prevents cholesterol oxidation. This very well combines with rosemary, cucumber, mint, and many more. Papaya flowers can also be used for infusions and as a great garnish.
BANANA FLOWERS
Banana flowers are very common in South Asian bars and kitchen. These are tear-shaped maroon or purplish flowers hanging at the end of banana clusters. They can be eaten raw or cooked and are used primarily in salads, curries, soups or cocktails. With a bit of natural bitterness these are a good for making some bitters for our tropical cocktails. Banana blossoms contain calcium and potassium, along with vitamins A, C, and E.
MAHUA
Mainly from central India, these flowers are obtained from Mahua tree. Many tribes from central and northern parts of India like santhals, koya, bhil and many more consider these flowers and the tree as a part of their culture and heritage. A local drink called ‘Mahua’ is also made using these flowers. That’s basically a local drink from central India. Many tribes also use Mahua for making some medicinal syrups and also consume it as a food.Mahua flowers contains good amount of Vitamin-C which is responsible for its antioxidant activity. Mahua flower contains carotene which is precursor of Vitamin-A. Flowers also contain good amount of minerals like Calcium and Phosphorus.
MORINGA FLOWERS
Moringa flowers are approximately one inch in diameter and has a creamy white color. These flowers are used as a delicacy in many parts of the world. These flowers make excellent syrups for cocktails, oils, and when sun-dried can be used for infusions in teas and other liquids. The flowers provide good amounts of calcium and potassium. The flowers are often brewed into a strong medicinal tea or pressed for the juice they contain. In both cases, the resulting drink is used in Ayurvedic practice to treat urinary tract infections, to manage the symptoms of the common cold, etc.
JASMINE
One of the most aromatic flower. Jasmine a little beautiful flower in full of aroma and hence can make a great garnish for any fruity floral cocktails. Jasmine is famous amongst some speciality teas. It is also used for making some beautiful cocktail sprays and normal perfumes. Jasmine has a beautiful Flavour too and thus is used for making some amazing syrups. Jasmine has been used for liver disease (hepatitis), liver pain due to cirrhosis, and abdominal pain due to severe diarrhea (dysentery). It is also used to cause relaxation (as a sedative), to heighten sexual desire (as an aphrodisiac), and in cancer treatment. Jasmine pairs beautifully with fruit, as it has its own fruity facet due to the presence of some esters and fruity aldehydes. Jasmine combines really well with mango, coconuts and some fruity dessert can also be made using jasmine flowers.
LOTUS
“National flower of India”, doesn’t really needs an introduction. It’s one of the most versatile flowers as it can be used for teas, jams, buds, etc. Surprisingly lotus is a very common ingredient in Vietnamese bars and kitchen. Che sen a popular dessert uses lotus as it’s one 1 out of the 3 ingredients. Lotus having a beautiful appealing look is used as a garnish for many cocktails and food itens too.