A Guide to the World’s Best Edible Flower Oils

Flower oils bring delicate fragrances and subtle flavors to cooking, transforming ordinary dishes into something special. Here’s a comprehensive look at the finest edible flower oils used in kitchens around the world.

Rose Oil

Rose oil is perhaps the most celebrated floral cooking oil, particularly prominent in Middle Eastern, North African, and Indian cuisines. The oil is extracted from rose petals, most notably from the Damask rose. In Turkish and Persian cooking, rose oil appears in desserts like Turkish delight and baklava, adding a distinctive perfume without overwhelming sweetness. It pairs beautifully with cardamom, pistachios, and honey. A single drop goes a long way—use it sparingly in syrups, creams, or to flavor rice puddings and milk-based sweets.

Jasmine Oil

Jasmine oil carries an intensely floral, almost intoxicating aroma that’s beloved in Southeast Asian cuisines, particularly Thai and Vietnamese cooking. The oil is typically infused rather than extracted, with jasmine flowers steeped in a neutral base oil. It works wonderfully in rice dishes, where it can perfume jasmine rice to an even more pronounced degree, and in delicate custards or panna cotta. Some chefs use it to finish light seafood dishes or to add complexity to fruit-based desserts.

Lavender Oil

Culinary lavender oil offers a herbaceous floral note that bridges sweet and savory applications. French cuisine has long incorporated lavender into dishes, particularly in Provence where the plant grows abundantly. The oil works in shortbread cookies, honey, and cream-based sauces. It pairs surprisingly well with lemon, creating a bright, aromatic combination. In savory contexts, a tiny amount can enhance roasted lamb or chicken, though restraint is essential as the camphor-like notes can quickly become soapy if overused.

Orange Blossom Oil

Extracted from the fragrant white blossoms of bitter orange trees, orange blossom oil (also called neroli oil when steam-distilled) is a staple in Mediterranean and Middle Eastern kitchens. It appears in Moroccan pastries, Spanish magdalenas, and throughout Lebanese desserts. The oil has a lighter, more citrus-forward profile than rose, with a honeyed quality that complements almond-based sweets, semolina cakes, and custards. It’s also used to flavor sugar syrups poured over pastries like baklava or kunafa.

Ylang-Ylang Oil

Less common but increasingly appreciated, ylang-ylang oil comes from the flowers of a tropical tree native to the Philippines and Indonesia. The oil has a rich, exotic sweetness with banana-like undertones. In small amounts, it can add intrigue to tropical fruit dishes, coconut-based desserts, or even experimental cocktails. Southeast Asian cuisines sometimes incorporate it into rice dishes or sweet treats, though it remains relatively rare in traditional cooking.

Chamomile Oil

Chamomile oil, with its apple-like sweetness and gentle herbal character, works in both infusions and direct applications. It’s excellent in syrups for cocktails, in honey, or infused into cream for desserts. The oil has a calming quality that translates to a soothing flavor profile, making it ideal for bedtime treats or gentle afternoon sweets. It pairs well with vanilla, honey, and stone fruits.

Elderflower Oil

Elderflower oil captures the essence of late spring with its delicate, slightly grape-like floral notes. Popular in European cooking, particularly in Britain and Scandinavia, the oil can be used in cordials, syrups, and to flavor cakes and pastries. It has a natural affinity for gooseberries, strawberries, and other summer fruits. The oil also works beautifully in light vinaigrettes or to finish sparkling beverages.

Violet Oil

Violet oil has a soft, powdery sweetness that evokes nostalgia. It’s been used historically in French confectionery and appears in crystallized violets and violet-flavored chocolates. The oil works in buttercreams, macarons, and delicate sponge cakes. It has a subtle flavor that requires thoughtful pairing—it shines alongside white chocolate, cream, and berries.

Practical Considerations

When cooking with flower oils, remember that these are highly concentrated essences. Start with just a drop or two, tasting as you go. Most culinary flower oils are diluted in a carrier oil to make them easier to measure and use. Always purchase food-grade oils specifically labeled for culinary use, as essential oils sold for aromatherapy may not be safe for consumption.

Store flower oils in dark glass bottles away from heat and light to preserve their delicate aromatics. Most will keep for several years when properly stored, though their potency may gradually diminish over time.

The key to success with flower oils is restraint and balance. Used thoughtfully, they add layers of complexity and transport dishes to different culinary traditions, turning simple preparations into memorable experiences.