Traditionally, Asian cuisine incorporates the use of decorative flowers in different dishes that are often thought of as edible. Little is known about the toxicity of such flowers. The aim of this study is to investigate the toxicity of food-decorative flowers such as the orchid. The study investigates the effects of two different concentrations (0.25mg/ml and 1.00mg/ml) of orchid flower extract on brine shrimp. An acute 72-hour toxicity assay was performed on brine shrimp with data on the number of surviving shrimps collected after 24 hours, 48 hours, and 72 hours of exposure. A control group was also used where brine shrimps were not exposed to any orchid concentration. Paired-sample independent t-tests were performed to find statistically significant differences of the number of surviving shrimps among the different concentrations with respect to the control group and each concentration. Our results show that increasing concentrations of orchid-flower extracts led to statistically and significantly higher mortality rates among the shrimp compared to the control group. The toxicity can be observed within 24 hours of exposure and intensifies with longer exposure. The statistically significant lethal effects can be observed at the concentration as little as 0.25mg/ml.