LYOFLOWER | Lyophilized Tulbaghia

9,50

Lyophilized Tulbaghia

Lyophilization is another way to preserve flowers. It consists of dehydrating the edible flower, subjecting it to a rapid freezing and eliminating the ice subsequently by slight heating under vacuum which transforms it into steam. In this way, the flower loses moisture but we manage to preserve its shape and size.

A novel and unique product on the market that can already be yours. To use it in the kitchen, we must re-hydrate the edible flower either by using it with a sauce, in a soup, to enhance the flavor of a stew …

  • Gluten free and lactose free
  • Pairing: Meats, sea products, stews, desserts, salads and cocktails.
  • Flowers are packed in a plastic pot with metal lid
  • Each tray has 2 grams
  • Flowers are pre-selected by hand before the lyophilization.
  • Best Before Date: 2 years

Out of stock

Description

Lyophilized Tulbaghia

The tulbaghia flower or wild garlic belongs to the Alliaceas family whose origin is in Africa. It is a perennial plant that grows in warm climates. This flower has a star shape and is violet in color. Its aroma and flavor are very distinctive: fried garlic.

The tulbaghia has a very powerful fried garlic flavour with the peculiarity that it doesn’t give you stomach acid. That is why many chefs use this edible flower as a substitute for garlic in their kitchen.

In the kitchen their flowers are used to garnish salads. It combines with any salty dish since this edible flower can never be used with sweet due to its powerful garlic flavor. It is perfect for meats, fish, salads, purées, seafood, pies… In the case of lyophilized tulbaghia, the smell of fried garlic is accentuated, so it has greater intensity the garlic taste with a spicy touch.

Tulbaghia has numerous medicinal applications, in addition to the same antifungal and antibacterial properties as garlic. Crushed leaves are used to cure headache and treat esophageal cancer. If they are smeared on the skin they scare away fleas and mosquitoes. The fresh bulbs are boiled in water and taken to clear up the cough. This bulb is also used as a remedy for tuberculosis and the destruction of intestinal parasites. There are those who plant these edible flowers near the houses since they repel snakes.

 

How is the flower lyophilized?

Lyophilization is another way to preserve flowers. It consists of dehydrating the edible flower, subjecting it to a rapid freezing and eliminating the ice subsequently by slight heating under vacuum which transforms it into steam. In this way, the flower loses moisture but we manage to preserve its shape and size.

A novel and unique product on the market that can already be yours. To use it in the kitchen, we must re-hydrate the edible flower either by using it with a sauce, in a soup, to enhance the flavor of a stew …

You want more information about our edible flowers?

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

Cooking with flowers is simple and fun. Dare to “flower-up” your recipes!

  • Gluten free and lactose free
  • Pairing: Meats, sea products, stews, desserts, salads and cocktails.
  • Flowers are packed in a plastic pot with metal lid
  • Each tray has 2 grams
  • Flowers are pre-selected by hand before the lyophilization.
  • Best Before Date: 2 years

 

Additional Information
Colour

Violaceous

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