Buds of carefully dried Lavandula Angustifolia.
Lavandula Angustifolia is low in camphor and so is the most suitable variety of lavender for culinary use. It can be used to make lavender sugar, ice-cream, shortbread, scones and in savoury dishes: you are only limited by your imagination. Use lavender sparingly in cooking; always use less than you think and add more if needed.