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Also known as: Yasmin, Persian Jasmine, Poet’s Jasmine, Common Jasmine, White Jasmine, Jati (Sanskrit).
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Scientific name: Jasminum officinale (A deciduous climbing vine native to the Himalayas, Tajikistan, and the plateau of Iran).
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What it’s known for: Its delicate, star-shaped blossoms and its high-altitude "crisp" fragrance. It is the classic jasmine of Persian poetry and gardens, offering a lighter, more ethereal floral scent and a clean, refreshing infusion compared to the creamier Sambac variety.
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How to prepare: Steep 1 teaspoon of dried blossoms in hot water (85°C) for 3–4 minutes. It is excellent when blended with loose-leaf Black tea or used as a fragrant "topping" for hot saffron milk.
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How it’s used: A traditional botanical for "Cooling" summer tea blends; widely used in Middle Eastern perfumery (Attar); a popular choice for artisanal soaps, decorative bath soaks, and as a delicate garnish for traditional Persian sweets and rice puddings.
