Lavender

Lavender is an aromatic plant highly valued in gastronomy for its floral fragrance and slightly sweet, herbal flavor. Native to the Mediterranean region, lavender has been used since ancient times both in cooking and in traditional medicine. Its intense purple flowers are the parts most commonly used to infuse desserts, honeys, teas, and some savory dishes, providing a unique and delicate touch.

In the culinary context, lavender provides a fresh, floral aroma that enhances pastry recipes, such as cookies, cupcakes, and ice cream. It is also used in herb blends like Herbes de Provence, typical of French cuisine. It is important to use it in moderation so as not to overpower the flavor and to maintain a pleasant balance in dishes.

Properties: In addition to its aromatic value, lavender has digestive, calming, and antioxidant properties. In cooking, it can help improve digestion and provide a relaxing effect after meals.

Regarding its synonyms in Spanish from Latin America, although "lavanda" is the commonly used term, in some countries it may also be found under names such as lavandín (a more common hybrid variety) or simply referred to as flor de lavanda (lavender flower). It does not usually have other popular synonyms as it is a plant globally recognized by this name.