A botanical infusion, not tea from the tea plant
Chamomile is commonly sold as a flower infusion. In international food commodity material, dried chamomile leaves and blossoms appear in the herbal-tea-from-leaves-and-blossoms subgroup, distinct from teas made from Camellia sinensis.
The name “chamomile” can refer to more than one plant in commerce. This guide uses Matricaria chamomilla for German chamomile, an accepted name in Kew’s Plants of the World Online. A supplier should state the species when that distinction matters.
Plain-language buying tip
For a clear floral infusion, look for whole or visibly intact flower heads and a stated botanical name. For a blend, check whether chamomile is the main ingredient or one note among citrus, mint, or spices.
How it tastes
Chamomile is often described in culinary terms as floral and apple-like, with a dry meadow or hay-like note. Strength depends on the amount of flower, the cut, and the steep—not simply the color of the cup.
Steeping and cooking
Use the package directions when available. For loose flowers, steep in covered hot water to retain aroma, then strain. Chamomile can also be infused into simple syrup, cream, or poaching liquid; strain carefully before using the liquid in a finished dish.
Storage
Keep dried flowers tightly sealed in a cool, dark, dry cupboard. Protect them from crushing and from aromatic pantry neighbors; delicate floral character fades when exposed to air and heat.
Editorial boundary
This is culinary information, not a claim that chamomile treats sleep, anxiety, digestion, or any condition.