LAVANDIN FLOWER[LAVANDULA X INTERMEDIA]

Listing description

The lavandins Lavandula × intermedia are a class of hybrids of L. angustifolia and L. latifolia. The lavandins are widely cultivated for commercial use, since their flowers tend to be bigger than those of English lavender and the plants tend to be easier to harvest, but lavandin oil is regarded by some to be of a lower quality than that of English lavender, with a perfume less sweet.

Detailed description

Culinary use

Culinary lavender generally refers to the most commonly used species in cooking, English Lavender (l. angustifolia and munstead). As an aromatic, it has a sweet fragrance with a taste of lemon or citrus notes. It is used as a spice or condiment in pastas, salads and dressings, and desserts. Their buds and greens are used in teas, and their buds, processed by bees, are the essential ingredient of monofloral honey.

Use of the Buds

For most cooking applications the dried buds, which are also referred to as flowers, are used. Lavender greens have a more subtle flavour that is compared to rosemary.

The potency of the lavender flowers increases with drying which makes their use more sparingly to avoid a heavy, soapy aftertaste. Chefs note to reduce by 2/3rds the dry amount in recipes which call for fresh lavender buds.

Lavender buds can amplify both sweet and savory flavors in dishes, and is sometimes paired with sheep's-milk and goat's-milk cheeses. Lavender flowers are occasionally blended with black, green, or herbal teas. Lavender flavours baked goods and desserts, pairing especially well with chocolate. In the United States, both lavender syrup and dried lavender buds are used to make lavender scones and marshmallows.

Lavender buds are put into sugar for two weeks to allow the essential oils and fragrance to transfer, then the sugar itself is used in baking. Lavender can be used in breads where recipes call for rosemary. They are used decoratively in dishes, or in spirits, or as a decorative and aromatic in a glass of champagne. Lavender is used in savory dishes. Giving stews and reduced sauces aromatic flair. They are also used to scent flans and custards, or sorbets.^[20]

Use of the Greens

The greens are used similarly to rosemary or combined with rosemary to flavour meat and vegetables in savory dishes. They can also be used to make a tea that is milder than teas made with the flowers.^[30]

In Honey

The flowers yield abundant nectar, from which bees make a high-quality honey. Monofloral honey is produced primarily around the Mediterranean, and is marketed worldwide as a premium product. Flowers can be candied and are sometimes used as cake decorations. It is also used to make "lavender sugar."^[25]

Culinary History

Lavender was introduced into England in the 1600s. It is said that Queen Elizabeth prized a lavender conserve (jam) at her table, so lavender was produced as a jam at that time, as well as used in teas both medicinally and for its taste.

Lavender was not used in traditional southern French cooking at the turn of the 20th century. It does not appear at all in the best-known compendium of Provençal cooking, J.-B. Reboul's Cuisinière Provençale. French lambs have been allowed to graze on lavender as it is alleged to make their meat more tender and fragrant.

In the 1970s, a blend of herbs called herbes de Provence was invented by spice wholesalers, where culinary lavender is added to the mixture in North American version of the spice blend.

Today lavender recipes are in use in most parts of the world.

PRICE

$35.49/KG

For more information:

mobile: +2348039721941

contact person: emeaba uche

website: www.franchiseminerals.com

e-mail: emeabau@yahoo.com