These flower teas—technically known as tisanes, or caffeine-free infusions—are sourced by The Qi from small farms across Asia when the finest flowers are picked at peak bloom. The Trio Petite Flower Teas took over a year to create and source three different petite flower varieties, all with a range of flavors and holistic benefits. Pick from Butterfly Pea, sweet, floral and citrusy that steeps blue and changes to purple with a bit of lemon juice; Jasmine, lightly floral and fragrant with a hint of sweet honeysuckle; or Rosebud, nutty, rosy and sweet with a touch of honey. All three flowers are full of antioxidants and help to promote relaxation. To enjoy, simply steep one flower in hot water for 3 to 5 minutes, making sure it is fully submerged. From there, sip hot or cool down for an iced tea. Or, use these flowers to infuse simple syrup and floral waters, make ice cream or popsicles, or crush up petals and add to cookies or chocolate bark. You can even make tinctures, salves or potpourri for topical use.

We found it: a rose water for the floral-shy that will add a uniquely aromatic boost to sweet and savory dishes alike. Clean, aromatic and balanced, this rose water from Maalouf, a small producer from Lebanon, stands out for its sweet, true rose flavor. It’s the most approachable version we’ve tried. Unlike most rose waters, which taste as perfumey as they smell, this one won’t overpower dishes (or palates). A perfect entry point for those new to using floral flavors, as well as a favorite for more experienced cooks, Maalouf’s rose water finishes without any bitterness or astringency. Chafic Maalouf distills his rose water the traditional way: he collects petals from from Rosa damascena, the coveted Damask rose, at peak bloom in the month of May, then transfers them to craft distillation pots to extract rose water drop by drop.

​Note that while more delicate and subtle than other rose waters, a little goes a long way with this ingredient: mix into dishes sparingly at first and build until you find your ideal level of rose.

A cousin of the more common rose water, orange blossom water adds a light floral accent to savory and sweet dishes alike. Maalouf’s version is one of our favorites: less perfumey than supermarket brands with a floral nose and a clean finish. Its notes of orange fruit and blossoms (the white flowers that grow on orange trees) impart a bright honeysuckle flavor to dishes. Owner Chafic Maalouf gently simmers the petals of Seville orange trees and captures their steam in traditional distillation pots, for pure, clean aroma and flavor. While Maalouf’s take is more delicate and subtle than other flower waters we’ve tried—it lacks the signature bitterness of other versions—its flavor is potent: start with a little and increase as needed.

A small-batch product perfect for the holidays, these sustainably farmed edible hibiscus flowers bring berry-like sweetness to everything from drinks to desserts. Each jar contains 11 blooms packed in flavorful syrup that can be incorporated into drinks, dressings and dishes even once the flowers are finished. A bright, lively red, the hibiscus blossoms look almost like candy and taste of red berries and pomegranate.

Culinary lavender infuses foods with a one-of-a-kind flavor and aroma that can be found in kitchens throughout the South of France. Filled with deep floral notes, this beautifully packaged lavender from French Farm is sourced from Provence. It retains a strong floral aroma even though it’s been dried, allowing fragrant herbal notes to stand out and complement a range of dishes. Ideal as part of a rub for lamb or game, as an infused syrup for cocktails, or baked into a cookie for elevated taste.

Use this Lavender Simple Syrup from Los Poblanos instead of plain sugar or regular simple syrup anywhere you want to add a hint of floral flavor and sweetness. This just-sweet-enough syrup has a clean, almost perfume-like aroma; it tastes of real lavender, without becoming overpowering, cloying, or soapy. New Mexico-based Los Poblanos, a historic inn, and organic farm, has been growing hybrid Grosso lavender since 1999, which is an ideal match for the local climate and soil. Their team steam distills the lavender buds on its property, using the super-pure essential oil for a line of artisanal products. This syrup includes zero artificial flavors or aromas in its formulation, just three real ingredients: cane sugar, water, and organic lavender. Try a splash of syrup in lemonade or cocktails, drizzle over pancakes or use to glaze cakes.

You really should be cooking with hibiscus. Though it’s native to tropical Africa, hibiscus has made a significant splash in cuisines across the world. This dried hibiscus is sourced from Mexico and, when steeped in liquid, produces the most stunning berry-hued nectar. It’s flavor is pungent—almost like a more-nuanced cranberry—with a fruity-floral brightness balanced by an earthy must. It beautifully cuts through cloying sweets, brings color and complexity to drinks and dressings and, when cooked into a savory preparation, offers an unexpected tang and hearty texture.

These flower teas—technically known as tisanes, or caffeine-free infusions—are sourced by The Qi from small farms across Asia when the finest flowers are picked at peak bloom. The Floral Tasting Collection includes three flowers: Royal Chrysanthemum, mildly sweet and herbal with a smooth mouth-feel; Shangri-la Rose, delicate with tangy, fruity and honey notes; or Blue Lotus, full of earthy, vegetal flavor and a bit of sharpness. All three flowers are full of antioxidants and help to promote relaxation. To enjoy, simply steep one flower in hot water for 3 to 5 minutes, making sure it is fully submerged. From there, sip hot or cool down for an iced tea. Or, use these flowers to infuse simple syrup, make ice cream or popsicles, or crush up petals and add to cookies or chocolate bark. You can even make tinctures, salves or potpourri for topical use.

These flower teas—technically known as tisanes, or caffeine-free infusions—are sourced by The Qi from small farms across Asia when the finest flowers are picked at peak bloom. The Daily Ritual Set includes nine individually packed whole flowers of three varieties, plus a glass mug, glass saucer and bamboo tongs modeled after those used in ancient Chinese tea ceremonies. Pick from Royal Chrysanthemum, mildly sweet and herbal with a smooth mouth-feel; Shangri-la Rose, delicate with tangy, fruity and honey notes; or Blue Lotus, full of earthy, vegetal flavor and a bit of sharpness. All three flowers are full of antioxidants and help to promote relaxation. To enjoy, simply steep one flower in hot water for 3 to 5 minutes, making sure it is fully submerged in your glass mug. From there, sip hot or cool down for an iced tea. Or, use these flowers to infuse simple syrup, make ice cream or popsicles, or crush up petals and add to cookies or chocolate bark. You can even make tinctures, salves or potpourri for topical use.