Aug 14, 2025
A favourite in Bengali and Kerala cuisine, banana blossoms have a nutty, earthy taste. They’re cooked in curries like mocha ghonto or made into fritters, offering fibre, potassium, and antioxidants.
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These delicate golden blooms are seasonal treasures, often dipped in chickpea flour batter and fried crisp. Popular in Bengal and Odisha, they bring a hint of sweetness to savoury dishes.
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Sweet and nutrient rich, mahua flowers are dried and used in sweets or fermented into beverages in central India. They’re a rich source of iron and natural sugars.
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Fragrant and cooling, rose petals are turned into gulkand, sherbets, and dessert garnishes. They have anti inflammatory benefits and aid digestion.
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Sweet and nutrient rich, mahua flowers are dried and used in sweets or fermented into beverages in central India. They are a rich source of iron and natural sugars.
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A natural food colourant, safflower petals are used in rural kitchens as a budget-friendly alternative to saffron. They add a golden hue and mild aroma to rice dishes.
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Bright red hibiscus is used to make tangy chutneys in coastal regions and refreshing herbal teas. It’s rich in antioxidants, supports heart health, and helps regulate blood pressure.
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These edible white blossoms, common in the North East, have a subtle spinach-like flavour. They’re rich in calcium and often turned into fritters or stir-fries.
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