Organic violet blossom aroma packaging

In ancient times the violet was a sacred flower and even Hippocrates used it for all kinds of ailments. In today's naturopathy, the violet is mainly used for respiratory problems, e.g. cough and bronchitis - as a tea or syrup. The delicately scented flowers give desserts, cakes and ice cream for a special aroma and an appealing look. In French cuisine in particular, violet blossoms are used as a flowery flavoring agent in desserts and cakes. Boiled in milk or cream for semolina dishes, panna cotta or ice cream, the fine, floral aroma is ideal. Violet blossoms are also beautiful in a blossom butter, dips and salads. As a decorative upgrade for chilled drinks - freeze one or two flowers each in an ice cube. Quality features: gently dried and carefully processed • without flavor enhancers • without artificial colors and without artificial flavors • free of additives and without genetic engineering.