Organic Dried Lavender Flowers by Hatton Hill Organic. Organically grown, harvested and dried in France.
Hatton Hill’s dried lavender lends the dishes in which you use it a delicate aroma and notes of citrus. Lavender comes from the same family of herbs as mint, and its flavour is rather like that of rosemary, thyme and sage, ensuring that it pairs well with those three herbs, as well as fennel and oregano, and with flavours of lemon, blueberry, vanilla and chocolate. All in all, it’s extremely versatile in many types of cuisine.
PURE, PREMIUM PRODUCT: Lavender has been in use for thousands of years. It is thought to have been first cultivated in the Mediterranean Middle East, and ancient Greeks and Romans used to bathe in lavender-infused water. Hatton Hill’s dried lavender, true to its geographical origins, is grown in France, and promptly dried and packaged to maximize the preservation of its flavour.
USES: A wide range of meat, poultry, fish and vegetable dishes are all enhanced by a dash of dried lavender, but its uses don’t end there. It brings a lovely aromatic quality to baked goods such as cookies, breads and cakes, and also to desserts such as crème brûlée, jellies, meringues and sorbet. Lavender can be used as an infusion to make tea and other drinks, and it has multiple non-food applications as a fragrance for bedding, in potpourris, and in any number of home-made natural skincare remedies – a partial return to its ancient roots!
FRAGRANT AND FRESH: Aromatic lavender has long enjoyed a reputation for calming the nerves and boasting other therapeutic properties, which explains its widespread use as a natural air freshener and in fragrances. It has been used since ancient times as a purifying and medicinal agent, and is common in aromatherapy and other herbal medicine traditions.
Vegetarian ✓ Vegan ✓ Organic ✓
Certified as organic by the UK’s Soil Association (licence no. DA22427) and by the European Union.
Allergen information: Packed on premises that handle nuts, seeds, cereals, soya and products containing gluten.
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