Edible flowers for flavoring? They have been used since ancient times even if over time they have been gradually undermined by spices and aromas with a more marked and decisive taste.
Why not go back to basics and use FLAVORED SALT WITH FLOWERS to add to your dishes?
SALT: you can use common table salt or try varieties with special characteristics such as Himalayan pink salt, Persian blue or Hawaiian black salt.
DRIED EDIBLE FLOWERS: use L’Insalata dell’Orto edible dried flowers.
Combine the salt and the flowers in the desired quantity (about 10 or 15% of the flowers and the remaining 90 or 95% of the salt). Transfer the mixture obtained to a grinder and use it as needed on hot or cold dishes: it is a salt to be experimented, delicate and with light floral notes, suitable on vegetables, delicious on meats, perfect on fish and fresh cheeses.
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