Jasmine is a wonderful enhancement to some foods, its distinctive aroma giving a lovely springtime feel to anything it is added to. Although it does not contain actual jasmine, Thai jasmine rice is the perfect example of that wonderful smell. So the flowers can be used to give that characteristic to other sorts of rice by simply placing a few flowers in the pan when steaming. They will also enhance simple broths and consommes, but in this case need to be used in moderation as they can be overpowering otherwise. Used in desserts, they match very well with lemon and the other citrus fruits – try infusing them into the filling for a lemon meringue pie for a deliciously different twist.
And of course there is the most popular use for these flowers, which is making jasmine tea. This works best when using Chinese green tea, but also works very well with Lapsang Souchong. Jasmine also makes a lovely difference when used in iced tea rather than the usual lemon.