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.

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