Baking is a universal language, with each culture adding its own flair and history to the art of sweet and savory treats. While ingredients and techniques may vary, one thing that ties many culinary traditions together is the use of flowers. Edible flowers have been part of global baking practices for centuries, offering unique flavors, textures, and beauty to desserts and baked goods. At The Flower Food Company, we love to explore how different cultures incorporate edible flowers into their baking and the traditions behind them. Here’s a look at how edible flowers are used in different baking cultures around the world.
1. Rose in Middle Eastern Baking: Fragrant and Sweet
In Middle Eastern baking, roses are a staple ingredient, often used for their delicate flavor and beautiful fragrance. Rosewater, a distilled essence of rose petals, is commonly used to flavor cakes, pastries, and syrups. Rose petals themselves are also used as garnishes or in doughs and batters.
- Baklava: One of the most famous Middle Eastern desserts, baklava, is sometimes infused with rosewater to add a floral note that complements its nutty, syrup-soaked layers. Rose petals are also used as a garnish, adding a colorful touch to this sweet, crunchy treat.
- Rosewater Cake: In countries like Iran and Lebanon, rosewater cakes are a popular dessert, often flavored with almonds or pistachios. The rosewater adds a subtle, fragrant flavor that pairs perfectly with these rich, nutty ingredients. Our Roasted Strawberry Scones with Rosewater Glaze Mix is a perfect example of this!
2. Lavender in French and English Baking: A Touch of Elegance
Lavender is beloved in both French and English baking, where it adds a floral, herbaceous flavor to a wide variety of sweets. Its slightly woody, yet fragrant, notes create a sophisticated depth in everything from cookies to cakes to ice cream.
- Lavender Shortbread: In the United Kingdom, lavender is often incorporated into shortbread cookies. The subtle floral flavor pairs beautifully with the buttery, crumbly texture of the shortbread. These cookies are a staple for afternoon tea and an elegant treat for any occasion. Our Lavender Shortbread Cookie Mix is one of our bestsellers – they are so good!
- Lavender Crème Brûlée: In France, lavender is sometimes used in crème brûlée recipes to infuse the custard with a delicate floral flavor. The combination of lavender with the rich creaminess of the dessert creates a unique and memorable treat.
3. Chrysanthemum in Chinese Baking: Bold and Bright
Chrysanthemums are a prominent flower in Chinese baking, particularly in pastries and teas. The petals of the chrysanthemum add a delicate, slightly sweet and tangy flavor that is loved for its refreshing, bright notes.
- Chrysanthemum Mooncakes: These traditional Chinese pastries are often enjoyed during the Mid-Autumn Festival. Filled with lotus seed paste and sometimes salted egg yolks, the inclusion of chrysanthemum petals in the filling or dough gives the mooncake a light, floral flavor that balances out the richness of the filling.
- Chrysanthemum Tea Cakes: In Chinese baking, chrysanthemum petals are sometimes baked directly into cakes or buns. The petals infuse the cake with a subtle floral flavor, which pairs nicely with the sweet, soft crumb of the cake.
4. Jasmine in Thai Baking: Fragrant and Refreshing
Jasmine flowers are widely used in Thai cuisine and baking, where they bring a sweet, heady fragrance and a mild, floral taste. Jasmine is especially popular in desserts where it complements coconut, sticky rice, and tropical fruit flavors.
- Jasmine Sticky Rice Cake: Jasmine rice is often used in Thai desserts, but the flowers themselves can be infused into a syrup or cream to flavor cakes or rice puddings. The fragrant floral notes of jasmine pair wonderfully with the natural sweetness of coconut milk.
- Jasmine Coconut Cookies: In Thailand, jasmine flowers are sometimes mixed into cookies made with coconut, sugar, and flour. These cookies combine the refreshing fragrance of jasmine with the rich, tropical flavor of coconut, creating a truly unique and aromatic treat.
5. Hibiscus in Caribbean and Mexican Baking: Tart and Bold
Hibiscus flowers, known for their vibrant red color and tart flavor, are widely used in both Caribbean and Mexican baking. In these regions, hibiscus is often incorporated into syrups, cakes, and beverages, where its bold flavor stands out.
- Hibiscus Tres Leches Cake: In Mexico, hibiscus can be used to make a tangy syrup that’s drizzled over traditional tres leches cake. The tartness of the hibiscus syrup pairs beautifully with the rich, milky texture of the cake, giving it a refreshing contrast.
- Hibiscus Jam Tarts: In the Caribbean, hibiscus flowers are often boiled down into a tangy jam, which can be used as a filling for tarts or pastries. The bright, tart flavor of hibiscus is the perfect complement to the buttery crust of a tart.
6. Pansies and Violets in European and American Baking: Colorful and Subtle
Pansies and violets are among the most popular edible flowers used in European and American baking, often found adorning cakes, cookies, and pastries. Their vibrant colors make them an ideal choice for garnishing, and their subtle floral flavor adds a delicate touch to any baked good.
- Pansy Cupcakes: In both Europe and North America, pansies are commonly used to decorate cupcakes. Their edible petals come in an array of colors, from deep purples to bright yellows, and add an elegant pop of color to the frosting.
- Violet Sugars and Candies: In traditional European baking, violet petals are often candied or used to flavor sugars. These sugared violets can then be used as garnishes for cakes, cookies, or pastries, giving them a sweet, floral taste and a sophisticated look.
7. Marigold in Indian Baking: Bright and Spicy
Marigold flowers are used in Indian baking, particularly in regions where they are grown abundantly. The bright, yellow petals add a slightly spicy, tangy flavor to baked goods, making them a unique addition to both savory and sweet dishes.
- Marigold Lassi Cake: Lassi, a traditional Indian yogurt drink, can be infused with marigold petals to flavor cakes. The result is a fragrant, mildly spicy cake with a burst of citrusy flavor from the marigold.
- Marigold Biscuits: Marigold petals can be mixed into savory biscuits or crackers, where their tangy notes add a surprising kick to the otherwise simple, buttery dough.
Embrace the Global Floral Palette in Your Baking
Edible flowers offer a beautiful, flavorful, and cultural connection to baking traditions from around the world. Whether it’s the sweet scent of roses in Middle Eastern desserts or the tangy tartness of hibiscus in Mexican sweets, each flower brings a unique flavor and history to your baking. By incorporating these global floral ingredients into your treats, you can bring a touch of international flair to your baking repertoire.
At The Flower Food Company, we are passionate about bringing the beauty and flavors of edible flowers into every kitchen. Our baking mixes are infused with high-quality flowers like lavender, chamomile, and rose petals, helping you create global-inspired, floral-infused desserts that are as beautiful as they are delicious.