- Simran Suri
India is home to a variety of edible flowers that not only add color and flavor to culinary dishes but also offer various health benefits.
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Here are some edible flowers commonly found in India along with their health benefits:
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Hibiscus flowers are widely used in Indian cuisine to make refreshing beverages like hibiscus tea or sharbat. They are rich in antioxidants, vitamin C, and minerals like iron.
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Rose petals are used in Indian cuisine to flavor desserts like rose water-infused sweets, ice creams, and beverages. They are also used in making rose syrup, which is a popular ingredient in Indian mocktails.
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Marigold flowers, also known as genda phoolare are edible and can be added to salads, and soups. Marigold petals contain antioxidants and carotenoids, which promote eye health.
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Saffron is a highly prized spice derived from the flower of the Crocus sativus plant. Saffron contains compounds, which have antioxidant, anti-inflammatory, and mood-enhancing properties.
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Banana blossoms or flowers are often cooked as a vegetable or used in salads. They are rich in fiber, vitamins, and minerals and are believed to have antimicrobial and anti-inflammatory properties.
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Pumpkin flowers, also known as kaddu ka phool, are edible flowers commonly used in Indian cooking. They are a good source of vitamins A and C, and minerals like potassium and calcium.
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The Sewali flower, with its delicate white petals, finds its way into various culinary creations across Northeast India. Rich in vitamins A, C, and E, and essential minerals, it can help in enhancing good health.
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