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Advisor(s)
Abstract(s)
Edible flowers (EF) have been used since ancient times in some parts of the world, either for culinary purposes or as a traditional medicine. Their use in modern times is supported by high reputed chefs, who use and promote them in their gourmet preparations as highly valuable assets, having a great potential for decoration, flavour and aroma, besides their nutritional value. Moreover, they are very rich in some phenolic compounds, such as anthocyanins, responsible for the colours and which have a proven antioxidant capacity, so exerting a beneficial effect on the human body against oxidation and cellular stress. This study describes how the people in Costa Rica perceive edible flowers, if and how they consume them, how they buy them and how much they are acquainted with possible health risks associated with their consumption. It comprised a questionnaire survey undertaken on a sample of 130 participants from Costa Rica, carried out through the internet. The results obtained indicated that the great majority of the participants know what EF are, but they recognize that there is not enough information about this topic. Only about 30% of the participants are aware that consuming EF can bear some risks, which are associated with toxicity and possible presence of pesticides. About half of the participants have already consumed EF, particularly in salads, and for decoration and confection of dishes. The most consumed flowers are rose, camomile and pumpkin flower. The most relevant motivations to consume EF are their taste and aroma, as well as being a novelty and useful for decoration. These results allow us to understand some eating habits, knowledge and consciousness of people from Costa Rica towards EF.
Description
Keywords
culture gastronomy edible flower questionnaire survey
Citation
Guiné R, Correia P, Florença S, Moya K, Anjos O (2021) Insights into the Consumption of Edible Flowers in Costa Rica. In Summers K (Ed) (2021) Exploring Cities and Countries of the World. Volume 3, Chapter 5, pp. 179-207, Nova Science Publishers, Inc., USA.