Endemic edible flowers in the Mexican diet: Understanding people's knowledge, consumption, and experience

• Published in: Future foods : a dedicated journal for sustainability in food science Vol. 9; p. 100374
• Main Authors: Mulík, Stanislav, Hernández-Carrión, María, Pacheco-Pantoja, Sara E., Ozuna, César
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.06.2024; Elsevier
• Subjects: Agave flower; Flavour; Floriphagia; Mexico; Squash blossom; Yucca flower; Agave flower; Mexico; Floriphagia; Flavour; Squash blossom; Yucca flower
• ISSN: 2666-8335; 2666-8335
• DOI: 10.1016/j.fufo.2024.100374

Mexican cuisine has a long history of using endemic edible flowers (EEF) as a nutritious ingredient. In fact, many traditional EEF recipes exist across the country, but what is still unknown is people's actual experience with EEF. This study investigated the current knowledge and consumption of the edible flowers of squash, coral tree, yucca, agave, and others, among 2,393 residents from all 32 Mexican states. The results of an online questionnaire showed that the vast majority of respondents (>90 %) are aware of EEF and have also consumed them. Although most people consume EEF only occasionally, their experience has been overwhelmingly positive (>90 %). What stands out is the flavour, which is mostly described as pleasant and tasty. Mexicans would be willing to try these and other EEF in a great variety of dishes. For the flowers to become a part of more Mexicans' diet, the important aspects to consider are the flavour, quality, and visual appeal of the dishes. When creating new culinary proposals on EEF, consumers' age and the region in which they reside should be taken into account. In conclusion, Mexican EEF possess a great potential to be selected as a part of people's diets. [Display omitted]