Jasmine Flower

Dried Jasmine flowers are the whole blossoms of Jasminum odoratissimum, dried to a pale cream and gold. They smell sweetly floral with a green note underneath, and in hot water they give a light, honeyed infusion rather than the perfumed intensity of the fresh flower.

The blossoms are valued for their fragrance more than for any strong taste, so they pair well with green or white tea, chamomile and mint, or can be steeped alone for a light, floral cup. Jasmine flowers keep their soft aroma best when stored sealed and away from light.

How to use it

Steep them in hot water on their own or with tea leaves. In Chinese and Thai cooking they are used to perfume rice, desserts and syrups, and the petals make a garnish for cakes, cocktails and salads. They also go into bathwater for a fragrant soak, and into facial steams, potpourri and scented sachets. Technique tip: steep at just under boiling for two to three minutes, since fully boiling water strips the floral top and leaves a hay-like taste.

Details

Also known as

Jasmine Flower, Jasminum officinale, Common Jasmine, True Jasmine, Poet's Jasmine, Jessamine, Royal Jasmine, Spanish Jasmine, White Jasmine, Sampaguita, Mogra, Malli Poo, Chameli, Bela, Juhi, Malati, Kunda, Kekara, Melur, Mallige, Jati, Mota Mogra, Chambeli, Yasmin, Yasemin, Malu, Bai Luo Hua, Zambak