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Crystallized Violas

10 - 50 pieces

Starting At $45

  • Includes Fedex 3rd Day Shipping
    • All perishable products (such as meat or seafood)
      are sent with gel packs via either Fedex Priority or
      Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers)
      are sent via FedEx Ground or UPS Ground, which
      takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method
      for each item is noted on each item page.

      Items that ship via Ground can be upgraded to
      overnight shipping (for a fee) by contacting us
      immediately after placing your order.



  
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  • Storage
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Size:

Choose 10, 20 or 50 blossoms.

Features:

Shelf Stable
Gluten Free
Certified Kosher

Origin:

California

Ingredients:

Flowers, egg white, sugar, water and food grade lacquer.

Crystallized violas are edible violas that have been brushed with egg whites, encrusted with sugar on the bottom only and then dried. 

Leaving the front of their blossoms undusted allows them to shine brightly, while the sugar backing gives them a stiff texture (so they’ll lie flat) and a much sweeter, more palatable flavor.  They are sold as a mixed blend of colors.  The contents of the blend can vary with availability but usually include purple, yellow, and pink, among others.

Crystallized flowers are a beautiful garnish for dessert plates, cakes and pastries.  They can also be used to decorate buffet and banquet tables.

The lacquer used in the production of these flowers is FDA Food Grade. It is widely used in the food, candy and confection industries as well as in the pharmaceutical industry as a pill coating. It has been approved by Kosher certifying agencies.


Storage: Store crystallized flowers in a cool, dry place.

Shelf Life: Six months to a year.


Crystallized violas can be used to garnish any dish where their added sweetness won’t conflict. 

To preserve their texture and appearance longer they should not be placed in beverages or directly on top of sauces, as their sugar crust will absorb moisture and eventually dissolve.


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