• Bharti Lalwani

Marigold Vinegar

Litrahb Perfumery's Gourmand Box of CO2 Extracts includes a vial of Marigold and is my personal favourite ingredient in perfumes and skin care formulations, as well as edible perfumery concoctions. The scent profile of this botanical is subtly herbaceous, musky, floral, balsamic and woody. The extract blends well with other florals and warm-toned spices.

So far, I've successfully tested two recipes, one for a vinegar infusion, the other for a tart saffron and gooseberry jam. Marigolds are excellent edible flowers that can spruce up any salad or garnished over South Asian desserts such creamy rice puddings or coconut sweetmeats. The tobacco and food industry often uses Marigolds to enhance natural flavouring.

For the vinegar:

*Pluck a handful of marigold blooms and dry the petals in the sun for a few hours

*Infuse them in 250ml Apple Cider Vinegar

*Add a pinch of turmeric powder and 2-3 strands of saffron

*Blend in a drop each of marigold and turmeric extract into a two tablespoons of honey

*Add to the vinegar and let the infusion rest for a week in a dark cabinet. Filter out the petals and use up the infusion within three months

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