The price is for package of 5 grams of this spice.
Culinary Lavender’s is most often considered native to the Mediterranean region but its natural range is in Arabia, the Canary Islands, Eastern Africa, India and Southern Europe. Lavender’s popularity in cooking extends to both savory and sweet dishes. Lavender has an intense, spicy and sweetly floral aroma with mint and lemon undertones. The taste has a touch of camphor with a hint of bitterness. It has also been described as having the intriguing appeal of a good wine’s bouquet. Typically the dried buds (also called flowers) are used for cooking although some chefs will also use the leaves. The essential oil of the Lavender Herb is only found in the buds. Culinary Lavender flowers are most commonly found in dessert recipes, but as you become more comfortable cooking with this herb, you'll quickly find that it is also a spectacular addition to savory foods. Lavender, like rosemary, adds a robust flavor to roasted meats and is particularly good with chicken, lamb, pheasant and rabbit. Lavender works well in combination with marjoram, Mediterranean oregano, parsley, rosemary, savory and thyme.