This is the new “in thing” at the moment so I thought Id let you know…
and give you a couple of tips and perhaps you guys can recipricate…
how to add a little fragrance to your cooking..
peopel in the Indian subcontinent have been doing it for eons mostly in sweet dishes (as far as I have seen) but its not generally done at home anymore
try adding http://www.uncleroys.co.uk/praa144.htm something like this
this particular type has rose petals. marigold petals. and lavender.. sea salt. a few different types of seaweed and common herbs like rosemary, thyme, parsely, also poppy seeds and a few other things
or just add edible petals to your fave herb mix
the flowers dont particularly give it a strong additional taste but does impart is a background fragrance
try it in Pilau..veg or chicken where teh onion isnt fried too dark or sprinkled over chicken and then roasted..
Ras El hanout is a morroccan type of spice blend which contains lavender and rosebuds and clove buds..it also contains cinnaman and coriander and other familiar “spicy” spices …by familiar I mean probably familiar to your tastebuds…
use it in middle eastern/morrocan type dishes..meat balls, cous cous, chicken roast lamb
www.seasonedpioneers.com
Experiment!!!
If you do want to add rose /flowers from your either youyr garden or a bunch of flowers from a shop please remember that teh shop variety have most likely been sprayed with chemicals which are not fit for consumption… it may make you ill
and same goes for garden varieties… unless you dont use chemicals
Also dont use the ones in Pot Pourri 