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Dry Lavender
Lavandula (common name lavender) is a genus of 39 species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found from Cape Verde and the Canary Islands, southern Europe across to northern and eastern Africa, the Mediterranean, southwest Asia to southeast India. Many members of the genus are cultivated extensively in temperate climates as ornamental plants for garden and landscape use, for use as culinary herbs, and also commercially for the extraction of essential oils. The most widely cultivated species, Lavandula angustifolia is often referred to as lavender, and there is a colour named for the shade of the flowers of this species.
Dry lavender Pairs With:
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Dry lavender Properties:
| Food Property | Type | Description |
|---|---|---|
| Aroma | Volatile Compounds | Dry lavender contains volatile compounds that contribute to its strong floral aroma when used in cooking or baking. |
| Color | Natural Pigments | Dry lavender has natural pigments that give it a purple hue, which can add visual appeal to dishes. |
| Nutritional Value | Phytochemicals | Dry lavender is rich in phytochemicals, which are plant compounds known for their potential health benefits such as antioxidant and anti-inflammatory properties. |
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