Halloween and Day of the Dead
Halloween and Day of the Dead
3 recipes with cempasúchil flower to make the most of the season
By Miranda Perea - 2022-10-25T09:55:10Z
Read in English
The cempasúchil flower is one of the most representative elements of Day of the Dead. During the season that encompasses this Mexican tradition, it is common to see cempasúchil flowers everywhere, from market stalls where they are sold to streets and buildings where they are used for decoration.
The iconic color and fragrance of the cempasúchil flower evoke a time of nostalgia and traditions like no other in Mexican culture, as they adorn the altars dedicated to the faithful departed who, as is popular belief, return to visit their loved ones on November 1 and 2.
Beyond its exquisite aroma and characteristic color, cempasúchil has the quality of being an edible flower, just like pumpkin flower or hibiscus flower. At kiwilimón, we tell you everything you need to know about this amazing Mexican flower and share ideal recipes with cempasúchil flower so you can make the most of the Day of the Dead season.
You can also read: Why is food left for the dead?
Can you cook with cempasúchil flower?
The cempasúchil flower, whose name comes from the Nahuatl Cempohualxochitl, meaning flower of 20 petals, 20 flowers, or several flowers, is a flower native to Mexico known for its intense yellow or orange color.
In pre-Hispanic times, the Mexica used the cempasúchil flower in altars especially dedicated to the dead, as it was considered a symbol of life and death, as noted by the Agricultural and Fisheries Information Service of Mexico (SIAP). Additionally, its color was associated with the sun, so it was believed that, combined with its fragrance, it could guide the souls of the departed to the altars.
Besides being a principal element loaded with symbolism in the celebration of Day of the Dead, the cempasúchil flower has had various uses, from natural dye and ingredient for insecticides to medicinal uses, but did you know that the cempasúchil flower is edible?
In Mexico, there are more than 50 types of edible flowers and cempasúchil is one of them, as noted by Larousse Cocina. The cempasúchil flower can be included as an ingredient in soups, doughs, and even desserts and beverages. While in savory dishes you will notice a slight bitter flavor when incorporating cempasúchil flower, in desserts you can enjoy its wonderful aroma.
If you want to cook with cempasúchil flower, you should ensure to remove both the stem and the stamens and pistils, as well as the white part of the petals; otherwise, your preparations will have a very bitter taste.
It is important to note that to cook with cempasúchil flower, it is first necessary to wash and disinfect it perfectly because most flowers sold are filled with pesticides. To use this ingredient as safely as possible, you can look for organic cempasúchil flower.
You can also read: 10 easy recipes to prepare pan de muerto
3 recipes with cempasúchil flower
Cempasúchil Atole
Atole is one of the most traditional Mexican beverages and is perfect for the cold season. There are flavors like chocolate, strawberry, walnut, guava, and as many flavors as you can imagine. On this occasion, we present an original cempasúchil atole that is ideal for Day of the Dead.
With a subtle and spicy flavor, this hot beverage is prepared with cempasúchil flower petals, whole milk, corn dough, piloncillo, cinnamon, and orange peel. All these ingredients come together in a unique combination of flavors that will make this cempasúchil atole one of your favorite recipes for Day of the Dead.
You can see the full recipe here.
Oaxacan Cempasúchil Tamal
Oaxacan tamales, hot tamales! What better to accompany an atole than a tamalito? Especially when it comes to an Oaxacan tamal specifically prepared with one of the most classic traditional ingredients of the Day of the Dead season.
Stuffed with pork meat in green sauce with purslane and morita chili, the secret to preparing this unparalleled tamal is in the dough, as this is where the flavor of the cempasúchil flower is integrated. After steaming them for about an hour and letting them rest for a few minutes, your cempasúchil flower tamales will be ready for you to try. Don’t forget to add more green sauce, fresh cheese, and purslane to make them look even more appetizing!
You can see the full recipe here.
Cempasúchil Flan
If you are looking to give a twist to your desserts this Day of the Dead season, this cempasúchil flan is perfect for you. With an irresistibly creamy texture and decorated with cempasúchil flower petals and pumpkin seeds, this exquisite flan will be the ideal way to close a meal with a golden touch and surprise your guests with a unique dessert.
This amazing dessert includes all the classic ingredients of a flan, but its exceptional flavor is due to the inclusion of organic cempasúchil flower petals and a hint of orange zest. Enjoy the Mexican traditions during the Day of the Dead season by sharing a cempasúchil flan with your loved ones. You will love it!
You can see the full recipe here.
With these recipes using cempasúchil flower, you can have the best Day of the Dead celebration and take advantage of the season of this fragrant and colorful Mexican flower. Remember that at kiwilimón you can find thousands of recipes and cooking tips to enjoy delicious dishes with your loved ones.
The cempasúchil flower is one of the most representative elements of Day of the Dead. During the season that encompasses this Mexican tradition, it is common to see cempasúchil flowers everywhere, from market stalls where they are sold to streets and buildings where they are used for decoration.
The iconic color and fragrance of the cempasúchil flower evoke a time of nostalgia and traditions like no other in Mexican culture, as they adorn the altars dedicated to the faithful departed who, as is popular belief, return to visit their loved ones on November 1 and 2.
Beyond its exquisite aroma and characteristic color, cempasúchil has the quality of being an edible flower, just like pumpkin flower or hibiscus flower. At kiwilimón, we tell you everything you need to know about this amazing Mexican flower and share ideal recipes with cempasúchil flower so you can make the most of the Day of the Dead season.
You can also read: Why is food left for the dead?
Can you cook with cempasúchil flower?
The cempasúchil flower, whose name comes from the Nahuatl Cempohualxochitl, meaning flower of 20 petals, 20 flowers, or several flowers, is a flower native to Mexico known for its intense yellow or orange color.
In pre-Hispanic times, the Mexica used the cempasúchil flower in altars especially dedicated to the dead, as it was considered a symbol of life and death, as noted by the Agricultural and Fisheries Information Service of Mexico (SIAP). Additionally, its color was associated with the sun, so it was believed that, combined with its fragrance, it could guide the souls of the departed to the altars.
Besides being a principal element loaded with symbolism in the celebration of Day of the Dead, the cempasúchil flower has had various uses, from natural dye and ingredient for insecticides to medicinal uses, but did you know that the cempasúchil flower is edible?
In Mexico, there are more than 50 types of edible flowers and cempasúchil is one of them, as noted by Larousse Cocina. The cempasúchil flower can be included as an ingredient in soups, doughs, and even desserts and beverages. While in savory dishes you will notice a slight bitter flavor when incorporating cempasúchil flower, in desserts you can enjoy its wonderful aroma.
If you want to cook with cempasúchil flower, you should ensure to remove both the stem and the stamens and pistils, as well as the white part of the petals; otherwise, your preparations will have a very bitter taste.
It is important to note that to cook with cempasúchil flower, it is first necessary to wash and disinfect it perfectly because most flowers sold are filled with pesticides. To use this ingredient as safely as possible, you can look for organic cempasúchil flower.
You can also read: 10 easy recipes to prepare pan de muerto
3 recipes with cempasúchil flower
Cempasúchil Atole
Atole is one of the most traditional Mexican beverages and is perfect for the cold season. There are flavors like chocolate, strawberry, walnut, guava, and as many flavors as you can imagine. On this occasion, we present an original cempasúchil atole that is ideal for Day of the Dead.
With a subtle and spicy flavor, this hot beverage is prepared with cempasúchil flower petals, whole milk, corn dough, piloncillo, cinnamon, and orange peel. All these ingredients come together in a unique combination of flavors that will make this cempasúchil atole one of your favorite recipes for Day of the Dead.
You can see the full recipe here.
Oaxacan Cempasúchil Tamal
Oaxacan tamales, hot tamales! What better to accompany an atole than a tamalito? Especially when it comes to an Oaxacan tamal specifically prepared with one of the most classic traditional ingredients of the Day of the Dead season.
Stuffed with pork meat in green sauce with purslane and morita chili, the secret to preparing this unparalleled tamal is in the dough, as this is where the flavor of the cempasúchil flower is integrated. After steaming them for about an hour and letting them rest for a few minutes, your cempasúchil flower tamales will be ready for you to try. Don’t forget to add more green sauce, fresh cheese, and purslane to make them look even more appetizing!
You can see the full recipe here.
Cempasúchil Flan
If you are looking to give a twist to your desserts this Day of the Dead season, this cempasúchil flan is perfect for you. With an irresistibly creamy texture and decorated with cempasúchil flower petals and pumpkin seeds, this exquisite flan will be the ideal way to close a meal with a golden touch and surprise your guests with a unique dessert.
This amazing dessert includes all the classic ingredients of a flan, but its exceptional flavor is due to the inclusion of organic cempasúchil flower petals and a hint of orange zest. Enjoy the Mexican traditions during the Day of the Dead season by sharing a cempasúchil flan with your loved ones. You will love it!
You can see the full recipe here.
With these recipes using cempasúchil flower, you can have the best Day of the Dead celebration and take advantage of the season of this fragrant and colorful Mexican flower. Remember that at kiwilimón you can find thousands of recipes and cooking tips to enjoy delicious dishes with your loved ones.
