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Flower Food Power
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by: Celebrity Recipes Magazine
 

Flowers, or specifically the flowers of some plants have long been used for flavoring and coloring food. Among the most popular of these are the saffron and the chamomile.

Saffron (crocus sativus) is used for coloring and flavoring dishes. It is one of the most expensive of culinary ingredients as not all parts of the crocus flower from which it comes from is used. In fact, only the stigmas of the flowers—the female reproductive  organ of the flower—is collected from each blossom.

Saffron is painstakingly cultivated in the milder parts of Europe. Since the stigmas of the crocus flower is very small, you can just imagine how much crocus flower is needed just to get a pinch of saffron. As such, it is very expensive. Fortunately for gourmands, nature compensates as only a small amount of saffron is enough to color a dish.

Yes, color! Although, saffron does impart a mild flavor, it’s more desirable as a culinary ingredient because of the golden color it imparts to foodstuff. Rice dishes, especially those of Spanish or of Mediterranean provenance usually use saffron.

Another highly desired flower is chamomile (matricaria camomilla), the blossoms of which are used for making tea or tisanes—if you’re Italian. Anyway, the chamomile’s flower delicate-looking and resembles a daisy. It is deemed medicinal as chamomile soothes the nerves, especially if one is feeling anxious.

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June 24, 2017

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