Shiuli flower
Shiuli flower bengal cuisine amar khamar organic natural food chef grocery
Shiuli flower
Shiuli flower
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Load image into Gallery viewer, Shiuli flower bengal cuisine amar khamar organic natural food chef grocery
Load image into Gallery viewer, Shiuli flower
Load image into Gallery viewer, Shiuli flower

Shiuli flower

Regular price Rs. 60.00

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We pickled some eggs in a shiuli phool brine. The result was gently sweet, pine-y flavoured eggs with a brilliant yellow hue.

 

about

Shiuli phool, Parijat or night-flowering jasmine has been an important cultural marker in regional India. In parts of Eastern India, it has been a crucial part of understated culinary genius. The slightly astringent, soft aromatic fresh flower is used in vegetable stir-fries or in flavouring rice. The leaves are also eaten, either deep-fried in batter or crushed for its juice. The antioxidant rich plant has been a part of folk remedies as well.

 

flavour herbaceous
aroma piney, floral
appearance dried shiuli appears as wrinkled, brown with the orangeish stalk

storage

store them in air-tight containers, away from moisture


what you can cook with it

Traditionally, dried shiuli flower is used to impart a lovely golden-yellow colour to cooked food. You can add them in vegetable stir-fries, brew them in a herbal spiced-tea or use them in a pickle brine for an unusually floral-delicious flavour profile.


botanical name Nyctanthes arbor-tristis
origin West Bengal
processing fully bloomed flowers are picked and sun-dried

 

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