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What kind of flower is osmanthus used in Chinese cuisine?
The osmanthus used in Chinese cuisine is the flower of osmanthus fragrans. There are many varieties of osmanthus, the common ones are as follows:

First, Jingui, its flowering period is generally in autumn, 9- 10. The color of the flower is golden yellow, so it is called Jingui. When flowering, the flower has a strong fragrance, and you can smell it from a distance.

Second, Yingui, like Jingui, usually blooms in September 9- 10/October every year, and its flower color is silvery white or yellowish white.

Third, Dangui, the flowering time is from the end of September to the beginning of 10 every year, and the color of the flowers is orange-red.

Fourth, the four-season osmanthus can bloom in all seasons, and it will bloom one after another in January, April, August and November every year, so it is deeply loved by people. However, compared with other varieties, it has many fewer flowers.