Alamgeer Banafsha
£1.99
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Alamgeer Banafsha is made up of delicate dried violet flowers. Dropped into hot water, the petals soften quickly and release a light floral aroma, giving the liquid a gentle purple tinge. Home cooks use it mainly to make a fragrant infusion, steeped and sipped as part of everyday South Asian kitchens. A few flowers can also be stirred into simple syrups or scattered over rice dishes to add a subtle scent and a touch of colour. Because the flavour is delicate, a small pinch is usually enough, so add it gradually and taste as you go rather than tipping in a large amount at once. Keep the packet sealed tightly and store it in a cool, dry cupboard away from direct sunlight, as damp conditions can cause the petals to clump together. Used this way, the flowers stay fragrant and easy to measure out each time you reach for them, whether you are brewing a pot of tea or finishing a dish with a light floral note.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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