Below is a list of all known varieties for Jasmine Flower. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Blue Lotus (Nymphaea caerulea) | A "water lily" (not a "true lotus"). "Mildly psychoactive" (aporphine). Used to make "teas" or "infuse" "wine" for a "calming" effect. |
| Blue Lotus Flower (Nymphaea caerulea) | A "water lily" (not a true lotus). "Mildly psychoactive" (contains aporphine). Used to make "teas" or "infuse" wine for a "calming" effect. |
| Canna Lily (Orange, C. hybrid) | An "orange" "hybrid" "canna" "flower." "Mild, sweet" flavor. |
| Canna Lily (Red, C. indica) | The "bright-red" "flower" of the "canna lily." "Edible," with a "mild, sweet, lettuce-like" flavor. The "rhizome" is also "edible" (arrowroot). |
| Canna Lily (Yellow, C. flaccida) | The "yellow" "flower" of a "canna lily" "species." "Mild, sweet, slightly crisp" flavor. |
| Canna Lily Flower (Canna indica) | The "bright red" or "orange" flowers of the canna lily. They are edible, with a "mild, sweet, lettuce-like" flavor. The "rhizome" is also edible (arrowroot). |
| Canna Lily Flower (Yellow) | The "yellow, speckled" flowers of a canna lily cultivar. "Mild, sweet, slightly crisp" flavor. |
| Cardamom Flower | The "small, white" flower of the cardamom plant. "Mild, sweet, cardamom" flavor. |
| Dried Jasmine Flowers | The dried, whole flower buds, used for infusing teas and simple syrups. |
| European White Water Lily (N. alba) | A "water lily" "species" from "Europe." "Petals" are "edible, mild." |
| Galangal Flower | The "white-pink" flower of the galangal plant. "Mild, spicy, galangal" flavor. |
| Ginger Flower (Culinary, Red) | The "red, cone-like" flower (*Zingiber officinale*) of the ginger plant. "Spicy, ginger" flavor. Used as a garnish. |
| Ginger Flower (Culinary, Z. officinale) | The "small, pale-yellow-green" "flower" (*Zingiber officinale*) of the "common ginger" plant. "Spicy, ginger" flavor. Used as a "garnish." |
| Ginger Flower (Torch, Buds) | The "unopened, tight" "buds" of the "Torch Ginger." "Intensely fragrant" and "sour." "Finely" "shredded" for "sauces" and "salads." |
| Ginger Flower (Torch, E. elatior) | The "large, pink, torch-like" "flower" (*Etlingera elatior*). "Sour, spicy" flavor. A "staple" "ingredient" in "Southeast Asian" "salads (Rojak)." |
| Ginger Flower (Torch, Pink) | The "large, pink, torch-like" flower (*Etlingera elatior*). "Sour, spicy" flavor. A "staple" ingredient in Southeast Asian salads (Rojak). |
| Ginger Flower (Torch, Red) | A "red" "cultivar" of the "Torch Ginger." "Sour, spicy" flavor. |
| Ginger Flower (Torch, White) | A "white" "cultivar" of the "Torch Ginger." "Milder, sour, spicy" flavor. |
| Ginger Flower (White) | The "white" flower (*Hedychium coronarium*). "Intensely fragrant." Used for "teas" and "syrups." |
| Ginger Lily (Orange, H. coccineum) | The "Orange" Ginger Lily. "Fragrant, orange" flowers. "Sweet, floral" flavor. |
| Ginger Lily (Red, Kahili) | The "Red" or "Kahili" Ginger Lily (*Hedychium gardnerianum*). "Fragrant, yellow" flowers with "red" stamens. "Sweet, floral" flavor. |
| Ginger Lily (White, H. coronarium) | The "White Ginger Lily" (*Hedychium coronarium*). "Intensely fragrant," with a "sweet, floral, ginger" flavor. Used for "teas" and "garnish." |
| Ginger Lily (Yellow, H. flavescens) | The "Yellow Ginger Lily." "Intensely fragrant," with a "sweet, floral" flavor. |
| Jasmine "Absolute" (Food Grade) | A "highly-concentrated" "solvent extract" of "Jasmine flowers." Used in "microscopic" "amounts" for "high-end" "confectionery." |
| Jasmine "Auriculatum" (Indian Jasmine) | A "species" used in "India" for "perfume." "Fragrant, white" flowers. "Edible." |
| Jasmine "Azoricum" (Azores Jasmine) | A "species" with "white, star-shaped, fragrant" flowers. "Edible." |
| Jasmine "Belle of India" | A "cultivar" of *J. sambac*. "Double, fragrant" flowers. "Used for tea." |
| Jasmine "Downy" (J. multiflorum) | "Star Jasmine." "White, star-shaped" flowers. "Fragrant." "Edible" (true jasmine). |
| Jasmine "Flower" Garnish (Fresh) | "Fresh, whole" "Jasmine flowers" (*J. sambac* or *officinale*) "used" as a "fragrant" "garnish" on "desserts" or "drinks." |
| Jasmine "Fruticans" (Wild Jasmine) | A "yellow-flowering" jasmine. "Not" used "culinarily." |
| Jasmine "Grand Duke of Tuscany" | A "cultivar" of *J. sambac*. "Large, double, gardenia-like" flowers. "Very fragrant." "Used for tea." |
| Jasmine "Grandiflorum" (Spanish Jasmine) | A "species" (*J. grandiflorum*) "used extensively" in the "perfume" industry. "Edible" and "highly fragrant." |
| Jasmine "Humile" (Italian Jasmine) | A "yellow-flowering" jasmine. "Mildly fragrant." "Edible" (true jasmine). |
| Jasmine "Maid of Orleans" | A "cultivar" of *J. sambac*. "Single, very fragrant" flowers. "The" classic "tea jasmine." |
| Jasmine "Mesnyi" (Primrose Jasmine) | A "yellow-flowering" jasmine. "Not" used "culinarily." |
| Jasmine "Molinum" (J. sambac cult.) | A "cultivar" of "Arabian Jasmine" (e.g., "Maid of Orleans," "Belle of India"). "Used for tea." |
| Jasmine "Nudiflorum" (Winter Jasmine) | A "yellow-flowering" jasmine. "Not fragrant." (Note: Edibility is "questionable" and "not recommended" compared to "fragrant" species). |
| Jasmine "Parkeri" (Dwarf Jasmine) | A "small, dwarf" jasmine with "yellow" flowers. "Not" used "culinarily." |
| Jasmine "Pearl" Tea | "Green" or "white" tea "leaves" that are "rolled" into "small pearls" and "scented" with "Jasmine flowers." |
| Jasmine "Polyanthum" (Pink Jasmine) | A "common, ornamental" jasmine with "pink" buds and "white" flowers. "Intensely fragrant." (Edible, but "less common" in "culinary" use). |
| Jasmine "Rex" (King Jasmine) | A "species" with "large, white, unscented" flowers. "Edible," but "not" used "culinarily." |
| Jasmine "Stephanense" (Hybrid) | A "hybrid" jasmine with "pale-pink, fragrant" flowers. "Edible." |
| Jasmine "Tortuosum" (Twisted Jasmine) | A "species" with "white, fragrant" flowers. "Edible." |
| Jasmine (Candied Flowers) | "Fresh, whole" "Jasmine flowers" "crystallized" with "egg white" and "sugar." Used for "decoration." |
| Jasmine (Infused in Oil) | "Dried" "Jasmine flowers" "infused" in a "carrier oil." Used for "aroma" and "topically." |
| Jasmine (Infused in Rice) | "Fresh" "Jasmine flowers" "layered" with "uncooked rice" to "impart" their "fragrance" (e.g., "Jasmine Rice," though "most" commercial "Jasmine Rice" is "not" scented this way). |
| Jasmine (Jasminum officinale) | The "common" or "poet's" jasmine. Highly fragrant, used to scent teas and make syrups. (Must be true, non-toxic jasmine). |
| Jasmine (Jasminum sambac) | Pikake or Arabian Jasmine. The flower used to scent traditional Jasmine green tea. Intensely fragrant. |
| Jasmine Flower Syrup | A sweet syrup made by infusing (or distilling) the highly fragrant blossoms of *Jasminum officinale* or *sambac*. |
| Jasmine Flowers (Dried) | The "dried, whole" flower buds (*J. sambac* or *officinale*). Used for "infusing" teas and "simple syrups." |
| Jasmine Infused Honey | A "mild honey" (like "acacia") "gently warmed" and "steeped" with "dried" "Jasmine flowers." |
| Jasmine Simple Syrup | A "simple syrup" (sugar and water) "infused" with "fresh" or "dried" "Jasmine flowers." Used for "cocktails" and "desserts." |
| Jasmine Tea (Scented) | A "green" or "white" tea that has been "layered" with "fresh, opening" "Jasmine flowers" to "absorb" their "perfume." |
| Jasmine Water (Hydrosol) | The "aromatic water" (hydrosol) "collected" during "essential oil" distillation. Used as a "gentle" "flavoring mist." |
| Passionflower (P. alata, Winged-Stem) | A "species" with "fragrant, red" flowers. "Edible" flowers and "fruit." |
| Passionflower (P. caerulea, Blue) | A "common, ornamental" passionflower. "Blue-white" flowers. "Mild, grassy" flavor. (Fruit is not very tasty). |
| Passionflower (P. coccinea, Red) | A "species" with "vibrant, red" flowers. "Edible" flowers. (Fruit is "less" flavorful). |
| Passionflower (P. edulis, Lilikoi) | The "passion fruit" flower. "Complex, white-purple" flower. "Mild, sweet" flavor. (Flower is edible, but fruit is the prize). |
| Passionflower (P. foetida, Stinking) | A "wild" passionflower. "Flowers" are "edible," but "leaves" have an "unpleasant" smell. |
| Passionflower (P. incarnata, Maypop) | A "native" passionflower. "Fringy, purple-white" flowers. "Mild, sweet, grassy" flavor. The "fruit" (maypop) is also edible. |
| Passionflower (P. laurifolia, Water Lemon) | A "species" with "purple-red" flowers. "Edible" flowers and "fruit." |
| Passionflower (P. maliformis, Apple-Fruited) | A "species" with "fragrant, purple-white" flowers. "Edible" flowers and "fruit." |
| Passionflower (P. quadrangularis, Giant) | "Giant Granadilla." "Large, fragrant, red-purple" flowers. "Edible" flowers and "fruit." |
| Passionflower (P. vitifolia, Grape-Leafed) | A "species" with "bright-red" flowers. "Edible" flowers. |
| Plumeria (Frangipani, Pink) | A "pink" "plumeria" "flower." "Edible" "sparingly" as a "garnish." "Bitter, perfumey" flavor. |
| Plumeria (Frangipani, White) | The "waxy, fragrant, white-yellow" "flower." "Edible" in "small amounts" as a "garnish," but "bitter" and "mildly toxic" (latex). Used for "scent." |
| Plumeria Flower (Frangipani) | The "waxy, fragrant" flower (white, yellow, pink). "Edible" in "small amounts" as a "garnish," but "bitter" and "mildly toxic" (latex). Used for "scent." |
| Pygmy Water Lily (N. tetragona) | A "small, white" "water lily." "Petals" are "edible, mild." |
| Red Ginger Lily Flower (Kahili) | The "Red" or "Kahili" ginger lily (*Hedychium gardnerianum*). "Fragrant, yellow" flowers with "red" stamens. "Sweet, floral" flavor. |
| Turmeric Flower | The "hidden" flower of the turmeric plant. "White-pink" or "yellow." "Mild, spicy, ginger-like" flavor. Used as a "garnish" or "vegetable." |
| White Ginger Lily Flower (Hedychium) | The *Hedychium coronarium* flower. "Intensely fragrant," with a "sweet, floral, ginger" flavor. Used for "teas" and "garnish." |
| White Water Lily (Nymphaea odorata) | The "fragrant, white" "water lily." "Petals" are "mild, sweet" and "bland." "Buds" can be "cooked." |
| Yellow Ginger Lily Flower | The "yellow" variety of *Hedychium*. "Intensely fragrant," with a "sweet, floral" flavor. |