When used well, floral flavors can enhance food and bring a wonderful, delicate touch. Read on for three key florals to try in your recipes.
Rose Water
A classic in middle eastern cooking, rose water should be subtle and gentle in the dishes it’s used in. Add a few drops to your cake batter as rose water complements lemon, pistachio, white chocolate, and orange particularly well. You can also add a bit to a salad dressing, this is perfect with full-flavored ingredients such as halloumi, grilled fennel, and citrus flavors.
Saffron
Used in certain cuisines and dishes for centuries, saffron is a fantastic addition to recipes including paella (where it lends its golden tones to the rice), chicken korma, and risotto. It is an expensive ingredient, but in each of these dishes, you will only need a few strands. As well as the gorgeous color, saffron adds a subtle, earthy-sweet tone which makes these dishes even more delectable.
Lavender
Make sure you buy culinary-safe lavender, as the garden variety is not necessarily safe to eat. With lavender, less is more – too much of the blue-hued petals can turn your dish from sumptuous to soap-like very quickly. Lavender is a popular addition in baking, try adding some of the ground-up petals to your favorite cookie recipe, or put in a brownie batter just before you pop them in the oven. Lavender petals also add a nice taste and color to a glass of lemonade.
