| Ingredients | Calendula Flower, Mary Gold |
|---|---|
| Basic Preparation | No preparation is needed as this product is ready to use as is. |
| Recommended Applications |
Calendula, also known as Marigold in honor of the Virgin Mary, is a Mediterranean native in the daisy, aster and sunflower family that is also grown as an ornamental. The bright yellow flowers were once used as a coloring agent for textiles and food, most notably cheese. Today, calendula petals are added to tea blends, and tinctured or infused in oil for use in creams, lotions, salves, lip balms and other cosmetic items. Use in herbal tea blends and to enhance the color of broths and rice. May also be incorporated in to baked goods.In cooking, calendula is a popular tea ingredient. The herb also lends subtle flavor and color to soups, broths and other liquids, as well as rice. In fact, calendula is often used as an alternative saffron, earning the herb the nickname “poor man’s saffron.” |
| Taste & Aroma |
Citrus-like with a peppery or bitter finish. Works well with peppermint, rose, cornflower, chamomile and lavender in cooking and in tea blends. |
| Product Style |
Wispy, canary yellow petals. |
| Cuisine | Caribbean, English, European, Indian, Jamaican, Mediterranean, Mexican, Middle Eastern, North American, West Indies |
| Handling / Storage | To be stored in a cool, dry place. |
| Shelf Life | 2 Years |
| Country of Origin |
Egypt |
| Dietary Preferences | All Natural, Non-GMO |
| Allergen Information | None Specified |
