Edible Flowers from Colombia
The consumption of flowers as food, called floraphagia, is a practice that has been used in the culinary art for centuries. Its use is not something new in the kitchen, although it was not widespread among consumers until a few decades ago.
Edible flowers contribute to the improvement of the aesthetic appearance of food, bring unusual flavours and nuances of freshness. Sometimes even by the synaesthesia of its striking colors (anthocyanins and vacuolar pigments) and their attractive odors that emanate, stimulating the senses through the epidermal cells present in each of its petals, responsible for producing volatile oils responsible for their fragrances. Two fulminating components that make the dishes so striking and provocative to the diner.