Chamomile is not as commonly used in culinary applications as it is in medicinal and herbal practices, but it does find occasional use in certain dishes and beverages. Chamomile flowers, particularly German chamomile (Matricaria chamomilla), impart a subtle floral and slightly sweet flavor when brewed into tea or infused in syrups and sauces. It is occasionally used to add a delicate aromatic note to desserts such as custards, cakes, and cookies, or incorporated into herbal blends for teas, where its calming properties can complement other flavors. Overall, while not a staple in everyday cooking, chamomile can contribute a unique and pleasant flavor profile to select culinary creations.
