Nasturtium petals

Nasturtium petals are the edible flowers of the Tropaeolum majus plant, popularly known for their vibrant coloration ranging from bright yellow to deep red. In cooking, they are primarily used to add a decorative touch and a peppery flavor similar to watercress, which adds freshness and a slight spicy nuance to salads, cold dishes, sauces, and appetizers.

Native to South America, especially the Andean region encompassing countries such as Peru and Colombia, nasturtium has spread throughout the world not only for its visual appeal but also for its culinary and medicinal uses.

Among its properties, its high content of vitamin C and antioxidants, which help strengthen the immune system, stand out. Furthermore, its petals possess antimicrobial and anti-inflammatory qualities.

In various Hispanic American countries, synonyms for nasturtium petals include:
- "Nasturtium flower"
- "Nasturtium blossom"
- "Chachunia flower" (in some areas of Mexico)
- "Nun's flower" (a less common term)

This ingredient not only enhances the presentation of dishes but also adds a unique and slightly spicy flavor, ideal for fresh and creative recipes.