Floral and perfumed
Saffron, rose, cardamom and lavender: aromatic, high and sweet.
Floral spices have a perfumed, petal-like aroma. Saffron, rose, cardamom, lavender, fennel flower, orange blossom and coriander seed are among them.
What makes them floral
Linalool, geraniol and related compounds carry the scent of flowers. Saffron has an unusual honey and hay perfume from safranal, and cardamom has eucalyptus and floral notes.
How cooks use them
They appear in sweets, milk dishes, rice and drinks. Persian and Indian cooks use rose and saffron in rice and puddings, Moroccan cooks use rose in ras el hanout, and French cooks put lavender in herb blends.
Tips
Floral spices can taste soapy when overdone, so measure carefully. Heat dulls them, so add near the end or steep in warm liquid.
Floral and perfumed on EveryMasala
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