Mostly used in Middle Eastern and Indian desserts, rose water can add a potent floral aroma to sugar cookies, macarons, or even buttercream frosting and is often used in certain preserves
Orange blossom water has a fragrant citrus and floral flavor. It's best used for airy or simple flavored bakes like madeleines, panna cotta, or citrus-flavored cakes
Chamomile has a mild, apple-like flavor with floral undertones. Use chamomile flowers in tea-infused cakes, cookies, or shortbread for a calming and aromatic twist.
Hibiscus has a tart and fruity flavor with floral notes, its aroma is quite potent. So try using it in infused syrups or use dried hibiscus petals in muffins, jams, or as a colorful topping for cupcakes.
Use jasmine tea leaves in the batter for tea-infused cupcakes, cookies, or infuse milk or cream for custards and puddings. Its aroma is quite summery and mild so it may not show up in flavor profiles unless used in good quantities
Flowers can be the best thing to add to your desserts! Try to garnish your classic desserts with colorful edible flowers for a dreamy look
The delicate sweetness of lavender's aroma is a great addition to most desserts. The floral taste is accompanied by hints of citrus. Use dried culinary lavender sparingly in recipes like shortbread cookies, scones, or cakes.
Candied violet petals make a wonderful decoration for cakes and cupcakes and you can also infuse sugar with violet essence for a floral sweetness.