10 edible colors used in cooking
Flower cooking is not new; even in ancient Rome, gladiolus flowers were served to the table, flavored with vinegar and olive oil. And in English cookbooks of the 16th century, there are many recipes using flowers. Candied violets. With their help, in the Middle Ages, timid European youths declared their love to their chosen ones. And to this day, this also means an invitation to a cafe for candied violets. This sweetness is especially loved in Vienna. It is impossible to leave the capital of Austria without a jar bought at the Demel confectionery. The one that supplied the candied petals to the legendary Queen Sissy. If you drop a candied flower into a glass with white wine or champagne, it will open and give an unusual violet color and aroma to the drink. Tulip bulbs baked on a bonfire. During the Second World War, they saved the lives of the Dutch dying of hunger. Today, dishes from these flowers can be found in some Dutch and French restaurants. One of Vancouver’s restaurants offers a spring tulip menu every year. It includes a salad from the shoots of the plant. Serving is interesting when a salad is placed inside a fresh bud. Boiled tulip buds taste like cabbage; they are served with fish sauce. Pies are filled with petals or tea is brewed with them. Candied tulip petals are called “colorful boats for lovers,” they also entered the menu of Sissy, who was watching her figure. Jam from rose petals. In Turkey, he is called “gulbesheker”, and Bulgarian housewives cook him in the famous Valley of Roses. In Arabian shops you can buy a fragrant extract from rose petals called rose water. It is used to flavor Turkish Turkish Delight, which tastes so good with black coffee. Includes pink water in the composition of the classic halva and Iranian ice cream. In England, it, along with fresh cucumbers, is added to a refreshing pear. Deep-fried petals of chrysanthemums. This dish is the crown dessert of Chinese restaurants, where it is served with a scoop of ice cream. For its preparation, a special vegetable grade of chrysanthemum is used – shungiku. The autumn menu of Japanese restaurants often includes dishes from the fleshy stems and leaves of this chrysanthemum, and Japanese houses serve cups of sake into which shungiku petals are thrown as a sign of wish for longevity and prosperity. Pumpkin flowers for cheerful Italians. Having dipped in batter, the inhabitants of the Apennine Peninsula fry them in deep fat and serve as a side dish. Stuffed with minced cheese, meat or fish and stew. Sliced pumpkin flowers are added to pasta and risotto. The nutty taste of lotus seeds. In China and India, the lotus is considered the main flower of Buddhism. In summer, the inhabitants of these countries admire blooming lotuses, and in the fall their roots, petals and seeds are eaten (lotus stems are poisonous). Lotus roots are eaten raw and boiled; in some provinces of China, starch is made from them. Candied roots, which look like lace lace on a cut, are a popular sweet reminiscent of marmalade. Tea is made from petals and stamens. Rice wrapped in a lotus leaf and cooked in a traditional bamboo double boiler takes on an unusual jade color. Wine made from dandelions. Its preparation is described in the novel of the same name by American science fiction writer Ray Bradbury. Raw dandelions are also made from dandelion inflorescences by ramming them with sugar. The resulting nectar in consistency resembles honey and has a slight bitterness. Young leaves are added to spring salads, and the fried dandelion roots are brewed like coffee.
Food monks nasturtium. It is no coincidence that its flowers are popularly called “capuchins.” It is believed that it was the monks of this European order who first evaluated the nutritional properties of the plant. Flowers and leaves, which have a peculiar sharp taste, are added to salads. Unripe seeds and unopened buds are pickled and used instead of expensive capers. Vinegar insist on nasturtium flowers. Caucasian saffron. One of the most expensive spices in the world – saffron, is obtained by manually collecting the stamens of crocus. And in the Caucasus, saffron is called orange marigolds, the petals of which tint cheese and wine, add them when cooking. Calendula petals add orange color to soups and other dishes. In the Victorian era, when flower cooking in England reached its climax, not a single feast was complete without game seasoned with calendula petals. Europeans love healthy tea brewed from chamomile flowers, and in Russia it has long been customary to drink tea infused with linden flowers with colds. It is beautiful to sprinkle the finished dishes with the blue petals of cornflowers, and the small flowers of lavender, which have a sweet taste, are added to the pastries.