Dehydrated tulbaghia

Tulbaghia violacea or wild garlic. It belongs to the Alliaceae family whose origin is in Africa. It is a perennial plant that grows in warm climates. This is a star-shaped flower with purple colour. The scent and taste of dehydrated tulbaghia are very distinctive: fried garlic. And it does not leave an aftertaste!

Dehydrated tulbaghia has a crispy texture and its taste, unlike the fresh one, has more toasted notes. Besides, the edible flower gets more intense in scent and flavour even though it loses humidity during the dehydration process. The result is what in Innoflower we like to name a smooth toasting.

This flower is also available in other formats: fresh flower and lyophilized flower.

Pairing of the dehydrated tulbaghia

It has to be used just in salty, bitter or acid recipes. Its use in bakery is dismissed.

Among the uses of dehydrated tulbaghia, we can highlight several recipes: over fried eggs, over a “salmorejo”, in a vinaigrette, in a stew (of red meat)… To sum up, the dehydrated tulbaghia must be thought as a garlic substitute or as a complement to intensify garlic taste.

How is the flower dehydrated?

Dehydration is another way of preserving tulbaghia. It consists of softly dehydrating the edible flower, so we obtain a natural and crispy product. The main difference with the lyophilized tulbaghia is that the dehydrated ones lose a bit of their shape due to the longer duration of the process.

To use dehydrated flowers in the kitchen, we have to re-hydrate them either with a sauce, a soup, in a cake’s dough…

Do you want more information about our edible flowers?

From Innoflower we encourage you to take a look at our blog, where you will not only find articles about the world of edible flowers, but also simple recipes that you can make at home and surprise your guests.

Enjoy the taste of vanguard

• Format: little box 5 gr
• Best before date: 2 years
• Conservation: In a dry place without direct sunlight. 
• MADE IN SPAIN

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