Orange Blossom

The Orange blossom is the fragrant flower of the “Citrus sinensis” (orange tree).

Its origin is uncertain: from China will indicate some; from India, others will say, from Asia Minor, say others. Still, its fragrant and sweet smell and its white petals are appreciated since ancient times, where the flower traditionally adorned the crowns of brides.

It is traditionally associated with good fortune.

Orange blossom essence is an important component in the making of perfume.

The petals of orange blossom can also be made into the delicately scented orange flower water (as an alternative to rose water), a common part of both French cuisine and Middle Eastern cuisine (most often as an ingredient in desserts and baked goods).

Its sweet aroma goes well with many pastries such as pancakes, brioches, famous Marseillaise shuttles, or gazelle horns. Fruits, like melons or figs, lend themselves well to the game of flavors and are easily sublimated by orange blossom. It also binds perfectly to plants such as linden or verbena in infusions for example. On your cheeses, salads and tagines, dare the sweet / salty combination by pouring a few drops of orange blossom, but do not forget that the dosage is very important, because it is not necessary that its taste is too erased or on the contrary, it predominates over the rest of the ingredients.