10 Flowers Used As Spices In India

Zee Media Bureau
Dec 05, 2023

Saffron (Crocus sativus):

Though not a traditional flower, saffron is derived from the dried stigma of the Crocus sativus flower and is a prized spice in Indian cuisine, adding both flavor and color to dishes.

Hibiscus (Hibiscus rosa-sinensis):

Commonly known as "Jaswand" in India, hibiscus flowers are used to make teas and extracts, adding a unique tartness to beverages.

Clove (Syzygium aromaticum):

The dried flower buds of the clove tree are used as a spice in Indian cooking, imparting a strong and warm flavor to various dishes.

Rose (Rosa spp.):

Rose petals are often used in Indian cuisine, both dried and fresh, to add a subtle floral note to desserts, beverages, and certain savory dishes.

Sesbania Flower (Sesbania grandiflora):

Also known as "Agathi" or "Agastya," the flowers of the Sesbania plant are used in South Indian cuisine, particularly in sambar and soups.

Banana Flower (Musa spp.):

The large flower of the banana plant is used as a vegetable in Indian cooking. It has a unique taste and is often included in curries and salads.

Kachnar or Bauhinia (Bauhinia spp.):

The flowers of the Kachnar tree are edible and used in various Indian dishes, especially in North Indian cuisine, where they are often incorporated into curries.

Jasmine (Jasminum spp.):

Jasmine flowers are sometimes used in Indian cooking to infuse a delicate floral aroma into rice dishes, desserts, and teas.

Chamomile (Matricaria chamomilla):

Chamomile flowers are occasionally used in Indian herbal teas for their calming properties, providing a mild and soothing flavor.

Calendula (Calendula officinalis):

Calendula flowers, also known as marigold, are used in some Indian kitchens for their vibrant color and mild flavor, often added to salads or used as a garnish.

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