Jasmine blossoms lend their scent and flavor to many different Asian foods.
Through most of human history, the jasmine blossom has been prized for its delicate scent. Not surprisingly, a number of Asian cultures have found a way to impart the subtle floral taste of jasmine to foods as well, usually by using jasmine tea as an ingredient. Here are just a few of the ways you might encounter this flower in Oriental dishes. Add this to my Recipe Box.
History
Jasmine is believed to have originated in the Himalayas in western China. The plant was first widely cultivated in Persia (modern Iran), and its name is derived from the Persian word "yasmin," meaning "gift of God." The Persians brought it back to China around A.D. 300, and the Chinese have been using the blossoms to flavor tea at least since the Song Dynasty (960 to1279). Jasmine is the national flower of Indonesia and Pakestan and the official flower of the city of Damascus, Syria.
How Jasmine Tea is Made
Jasmine tea is popular throught Asia and the Middle East, both as a drink and as a food ingredient.
The Chinese method for producing jasmine tea is arduous and time-consuming. In the mountainous regions of Fujian province, jasmine blossoms are picked early in the day, when their blossoms are closed. They are kept cool to keep the blossoms from opening before they are processed. The jasmine flowers are then mixed with green or oolong tea leaves in airtight containers and left overnight. In the darkness, the blossoms open and release their essence, flavoring the tea. It may take as many as seven such treatments before the jasmine tea reaches its full flavor. The tea absorbs so much moisture from the blossoms that it must be refired to dry it for storage.
Jasmine Tea in Baked Goods
Jasmine tea is often added to dough and batter recipes. Jasmine tea cookies, for instance, are delicate sugar cookies with crushed dry jasmine tea added to the flour. The tea is also a versatile flavoring agent for bread and cake recipes.
Jasmine Tea as a Cooking Liquid
Asian chefs also impart the flavor of jasmine to foods by cooking them in jasmine tea. For instance, jasmine tea can be used as a substitute for plain water in cooking rice. Fruits such as pears are poached in jasmine tea, adding a botanical note to the sweetness of the fruit. Jasmine tea is also the basis for a sweet jelly made by adding sugar, gelatin and a little lemon to the tea. Another use for sweetened jasmine tea is as a glaze for roasted or grilled meat and seafood.
Jasmine Bubble Tea
Throughout Asia and the Pacific Rim, one of the most popular ways to consume jasmine is as jasmine bubble tea or boba tea. No mere tea, this beverage includes milk, sugar syrup and large tapioca pearls, often colored to contrast with the light-colored liquid. Jasmine bubble tea is usually served with an oversized straw, so you can suck up the tapioca pearls and chew them as you enjoy the sweet, rich, jasmine-flavored liquid.
What About Jasmine Rice?
Also founds in Asian cuisine is jasmine rice? This popular side dish, a staple of Thai cooking, actually contains no jasmine. Instead, jasmine rice is a long-grain rice variety that has a nutty, slightly sweet flavor. It is fragrant, but the scent bears no resemblance to real jasmine.
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