Dried Osmanthus Flowers (Gui Hua)
秋の香りを閉じ込めた黄金の花！中華スイーツに欠かせない甘い香り
Description
Dried osmanthus flowers loved in China since ancient times. Used candied in syrup, steeped in tea, or as dessert toppings, imparting a noble, fruity sweet aroma akin to peaches or apricots.
Classification: Everyone, Spice, Gui Hua, Osmanthus, Dessert, Sweet Aroma, Tea, Medicinal
Shops selling Dried Osmanthus Flowers (Gui Hua)
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How to use
Ingredients
- Dried flowers of Osmanthus fragrans
Instructions
- [Typical Uses]
- Mix slightly into Oolong or Pu'er tea to bloom the aroma.
- Scatter over Tangyuan and sweet rice wine warm dessert for aroma and color.
- Boil with rock sugar to make osmanthus syrup.
Learn more Substitutes, pairings, tips
Key spices
Elegant、fruity sweet aroma reminiscent of peaches or apricots
Substitutes at Japanese supermarkets
(Hard to substitute. Add color with edible chrysanthemums or use a dash of peach essence)
Pairing
Tea (Oolong etc.) / Tangyuan (Glutinous rice balls) / Jelly
Trivia
Steeping in hot water makes the dried flowers puff open and shine golden. To avoid bitterness, the trick is extracting with slightly cooled hot water, not boiling.
Eating tips & etiquette
The name 'Guilin' means 'Osmanthus forest', showing how familiar it is in Southern China. Heralding autumn, it is always used in Mid-Autumn mooncakes and celebratory wine (Kuei Hua Chen Jiu).
Allergen
None