Orange flower water

Orange flower water or orange blossom water is a clear, perfumed by-product of the distillation process that produces neroli oil. It is a common ingredient in both Middle Eastern cuisine and French cuisine, and is also used in the making of some perfumes.

History

Orange flower water has been used in the Middle East for several centuries. It was brought to Europe by the Moors in the 8th century, and has been a popular ingredient in European cooking and perfumery ever since.

Production

Orange flower water is produced by steam distillation of the blossoms of the bitter orange tree (Citrus aurantium). The process also yields neroli oil, which is collected separately.

Culinary uses

In Middle Eastern cuisine, orange flower water is used in the preparation of many dishes, including baklava, maamoul, and other desserts. It is also used in some cocktails, such as the Ramos gin fizz.

In French cuisine, orange flower water is a key ingredient in the classic madeleine recipe, and is also used in the making of calisson, a traditional sweet from Aix-en-Provence.

Perfumery

In addition to its culinary uses, orange flower water is also used in perfumery. It is a key ingredient in many classic perfumes, including Guerlain's Jicky and Chanel's No. 5.

See also

• Rose water
• Lavender water
• Neroli

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