Once one of its most widespread uses, lavender as a culinary herb is enjoying a dramatic revival. Forgotten for many decades after the demise of large fields of lavender in England and France in the early years of the 20th century and the sequestering of lavender harvests for cosmetic and personal care products, it is now appearing more regularly on the menus of gourmet restaurants. Pelindaba Lavender is contributing to this gastronomic revival of lavender as the latter re-takes its broad range of applications in both savory and sweet foods and beverages.
In addition to some of its better known uses — savory as in herbes de provence and vinegars, and sweet as in ice cream, lemonade and cookies, we are expanding our longstanding portfolio of culinary lavender products into an even more unique line of lavender favored condiments. Pelindaba uses exclusively the “Provence” variety of lavender (lavandula x intermedia provence) for its culinary products.