Edible Flowers by Constance L. Kirker

Author:Constance L. Kirker
Language: eng
Format: epub
Publisher: Reaktion Books

Turkish pastries often feature orange-blossom water as an essential ingredient.

Jean-Baptiste-Simeon Chardin, La Brioche, 1763, garnished with orange blossom as a symbol of marriage.

Orange-blossom water may be added to tea, mineral water and other drinks (in nineteenth-century America, John Pemberton included neroli oil in one of the early recipes for his new soft drink, Coca-Cola) and to custards, puddings, ice cream and candies. The fragrant and unique orange-blossom honey is a delicacy created as the flowers are in bloom. In the Mediterranean region, France, Israel, Italy and Spain are the major producers of orange-blossom honey but it has found favour in other countries as well. In the United States, producers in Florida, New York and Texas supply much of the demand for the honey, although the honey is made from sweeter varieties of orange than the bitter orange.

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