Herb
Flower
Curry Plant flower is the edible bloom—used for aroma, colour or mild vegetable flavour when the species allows. Use fresh, avoid sprayed blooms, add late to heat. Confirm culinary edibility for the cultivar. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.76 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 23.9 mg
- Salt 0.05 g
- Total Carbohydrate 7.35 g
- Dietary Fibre 3.99 g
- Total Sugars 0.94 g
- Complex / starch 1.04 g
- Protein 3.1 g
- Water 89.2 g
- Energy 41.5 kcal
- Water 89.2 g
- Carbohydrates 7.35 g
- Protein 3.1 g
- Fat 0.76 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Omega-3 0.04 g
- Vitamins 366 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.97 mg
- Vitamin B5 — Pantothenic Acid 0.38 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 74.2 µg
- Vitamin C 2 mg
- Vitamin E 1.82 mg
- Vitamin K 269 µg
- Minerals 329 mg
- Major Minerals 328 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.97 · vitamin-b5-pantothenic-acid: 0.38 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 74.2 · vitamin-e: 1.82 · vitamin-k: 269.4 ·
Minerals
Flower of Curry Plant: composition reflects this culinary part relative to the whole ingredient.
History
Herb gardens and spice trades supplied curry plant for seasoning and medicine alike, including named flower portions.
Dried and fresh commercial packs of curry plant reached urban grocers, including named flower portions.
Chefs insisted on fresh aromatic quality for curry plant finishes and infusions, including named flower portions.