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.
Commonly known as "Jaswand" in India, hibiscus flowers are used to make teas and extracts, adding a unique tartness to beverages.
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 petals are often used in Indian cuisine, both dried and fresh, to add a subtle floral note to desserts, beverages, and certain savory dishes.
Also known as "Agathi" or "Agastya," the flowers of the Sesbania plant are used in South Indian cuisine, particularly in sambar and soups.
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.
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 flowers are sometimes used in Indian cooking to infuse a delicate floral aroma into rice dishes, desserts, and teas.
Chamomile flowers are occasionally used in Indian herbal teas for their calming properties, providing a mild and soothing flavor.
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.