As a gardening and landscaping expert, I have had the opportunity to explore various types of lavender and their uses. When it comes to the edibility of lavender, it is important to differentiate between different varieties. While lavender in general is known for its culinary uses, there are some variations in taste and potency that may impact its suitability for consumption.
Spike lavender, scientifically known as Lavandula latifolia, is one such variety that is commonly used in the food industry. It is important to note that spike lavender oil, as well as other lavender derivatives such as lavandin oil, lavender oil, lavender absolute, and lavender concrete, are used as natural food flavors. These derivatives are extracted from the flowers of the lavender plant and are known for their aromatic and flavorful properties.
In the food industry, spike lavender oil and other lavender derivatives find their way into a variety of products. According to Fenaroli’s Handbook of Flavor Ingredients (1998), spike lavender oil is used in baked goods, frozen dairy products, soft candies, gelatin, puddings, non-alcoholic and alcoholic beverages, and more. The recommended usage levels typically range from 4 to 44 parts per million (ppm), depending on the specific product and desired flavor intensity.
It is worth noting that spike lavender may have a slightly different flavor profile compared to other lavender varieties. While all lavender varieties share certain common characteristics, such as floral and herbaceous notes, spike lavender is often described as having a more camphor-like scent. This unique aroma can add an interesting twist to culinary creations, making it a sought-after ingredient in the food industry.
In terms of personal experiences, I have used spike lavender oil in baking and have found it to be a delightful addition to certain recipes. For example, a small amount of spike lavender oil can add a subtle and intriguing flavor to lavender-infused cookies or cakes. The key is to use it sparingly to avoid overpowering the dish with its distinct camphor-like scent.
Spike lavender, specifically in the form of spike lavender oil and other lavender derivatives, is indeed edible and finds its place in the food industry as a natural food flavor. Its unique flavor profile adds depth and complexity to various culinary creations, ranging from baked goods to beverages. However, it is important to use spike lavender and its derivatives in moderation to ensure a balanced and enjoyable flavor experience.
