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How to make the perfect masala chai
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Cornflowers (Red)
Cornflower (Centaurea cyanus), also known as bachelor’s button, is an annual in the aster family, native to Europe. Best known in blue, it also grows in deep red and pink forms. The name comes from its habit of growing among wheat, barley, rye and oats, the “corn” of British fields. The dried petals carry a deep crimson-red with a soft, faintly sweet, hay-like note. Their role is mostly visual: they give fruit and floral blends warm flecks of colour without shifting the flavour, and they sit well alongside blue cornflower and yellow calendula for a mixed-petal look. Uses Tea blends: an accent in berry, cherry, rose and Earl Grey blends and in festive and Valentine’s blends, typically 1–3% of the blend Herbal infusions: pairs well with hibiscus, rose, chamomile and mint Culinary: scattered over salads, cakes, lattes and chocolate for colour Storage Best kept sealed and away from light and moisture, which keeps the red rich and vivid.
Ingredients
Red Cornflower petals
Specifications
| Serving Size: 0.2g /cup | |
| Steeping Temp: 100°C | |
| Steeping Time: 5 mins. | |
| Origin: Albania | |
| Caffeine: Caffeine Free |
| Certification: Organic | |
| Grade or Quality: Whole petals | |
| Aroma: Soft, sweet hay with a faint floral note | |
| Infusion Aroma: Light, clean and faintly sweet-herbaceous |
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