Globe amaranth, known botanically as Gomphrena globosa and in Chinese custom as qian ri hong, is a small round blossom with papery magenta bracts. These loose, whole heads are simply air dried with nothing added. You receive pure gomphrena blooms sold by weight, so you can portion each cup or garnish to taste.
To brew, place a small handful of blossoms in a cup or pot and pour water just off the boil, around 190 to 200 F, over them. Let them steep for five to seven minutes and the liquid turns a clear pink to purple. This caffeine free floral infusion tastes mild, gently sweet and grassy, so start with a few blooms and add more to reach the color and strength you prefer.
Beyond the pot, the vivid heads work as an edible garnish and natural color accent. Scatter the petals over salads, oatmeal, yogurt or desserts, float a few in cocktails and lemonade, or fold them into shortbread and cake batter. Because gomphrena keeps its shape and color when dried, it also suits potpourri, sachets and paper crafts.
Each blossom holds its round, clover like form and papery texture after drying, the trait that made globe amaranth a classic everlasting bloom for centuries. The color ranges from deep magenta to soft rosy purple depending on the harvest. We supply the whole flower heads loose rather than crushed, so you see exactly what goes into your cup.
Keep the gomphrena blooms in a sealed jar or pouch away from heat, light and moisture so the color stays bright and the petals stay fragrant. A little goes a long way, since each round head opens and releases its color slowly in hot water. Offered in two sizes, a compact pouch to try and a larger supply for regular steeping and garnishing.
