5 Edible Flowers Used in Indian Households for Cooking and Healing

Mahua flowers are sweet, aromatic, and used in traditional dishes or fermented drinks. They hold cultural importance and provide natural energy, vitamins, and immunity-boosting properties.

Banana flower, rich in fiber and iron, is stir-fried or made into curries across India, valued for its earthy taste and health benefits in women’s wellness.

Hibiscus flowers are widely used in teas, chutneys, and temple offerings. Their tangy-sour notes and medicinal benefits make them both a culinary and therapeutic ingredient.

Safflower petals, often called “poor man’s saffron,” are used in curries and rice for color and subtle flavor, while safflower oil is valued for heart health.

Pumpkin flowers are often dipped in seasoned batter and fried into crisp fritters, offering delicate flavor, festive appeal, and nutritional goodness in many Indian households.