Flower
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Glyko triantafyllo Agrou
Glyko triantafyllo Agrou is a concentrated syrup made from rose petals of the Rosa Damascena variety which is cultivated in Agros (a small village in the region of Pitsilia) for more than a hundred years. Other ingredients used in the pro... READ MORE
Torch ginger flower (Bongkot)
The torch ginger flower is the striking bloom of the Etlingera elatior plant, known for its vibrant colors and unique appearance... READ MORE
Loroco
Loroco is a flower native to Central America, particularly popular in the cuisines of El Salvador, Honduras and Guatemala. In ... READ MORE
Yucca flower (Flor de izote)
Flor de izote or yucca flower blossom is the national flower of El Salvador. The flowers of yucca are clustered in a pyramid of blooms in a high position, so the stalks are chopped down, and the flowers are then used in many ways. In El S... READ MORE
Dishes with Flower
Hot and sour soup (Suān là tāng)
Originating from either Sichuan or Beijing in China, hot and sour soup is a classic meal that is suitable for every occasion and most weather conditions. It typically contains ingredients such as day lily buds, bamboo shots, tofu, wood ear fungus,... READ MORE
Kolokythoanthoi
Greek-style stuffed zucchini flowers are typically filled with a combination of rice, vegetables and various spices and herbs. If prepared with a rice stuffing, the blossoms are usually slowly baked in the oven, and if stuffed with other ingredien... READ MORE
Crema de flor de calabaza
Crema de flor de calabaza is a traditional soup originating from Central Mexico. Although there are numerous variations, this cream of squash flower soup is usually made with a combination of chopped squash flowers, butter, onions, garlic, chicken... READ MORE
Red bean soup (Hong dou tang)
Red bean soup is a classic Chinese soup that is commonly consumed as a dessert, made from red azuki beans, lotus seeds, and tangerine or orange peel. The soup isn't too sweet, and has a subtle sweetness instead, ideal for rounding off a large Chin... READ MORE
Khmer noodles (Num banh chok)
Num banh chok or Khmer noodles is a Cambodian dish that is typically served for breakfast or consumed as an afternoon snack. These fermented rice noodles are hand-made in stone or wooden mills, then topped with fish gravy and raw vegetabl... READ MORE
Buddha's delight (Luo han zhai)
Buddha's delight is a popular dish both in numerous Chinese households and in Buddhist temples, since it is a vegetarian dish, often consisting of more than ten different types of vegetables which are cooked in soy sauce and spices until they deve... READ MORE
Hwajeon
Hwajeon is a unique South Korean rice pancake topped with edible flowers. It is traditionally prepared in spring with either Korean azaleas, pear blossoms, rose petals, or wild chrysanthemums. It is believed that hwajeon has origins in the Koryo D... READ MORE
Deep-Fried Pumpkin Flowers (Bông bí chiên giòn)
Bông bí or pumpkin flowers are a prized Vietnamese specialty originating from the cuisine of the Mekong Delta. They are characterized by a slightly sweet flavor and their versatility – the flowers can be used in soups and hot po... READ MORE
Sopa de hongos y poblano
Sopa de hongos y poblano is a traditional soup originating from Puebla. The soup is usually made with a combination of onions, garlic, mushrooms, poblano chili peppers (roasted and diced), oil, corn, tomatoes, chipotle chili peppers, epazote, chic... READ MORE
Adobong pusô ng saging
Adobong pusô ng saging is a traditional stew originating from the Philippines. This type of adobo is usually made with a combination of banana blossoms, pork or squid, soy sauce, vinegar, water, garlic, onions, salt, pepper, and oil. The gar... READ MORE