Rose water

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Rose water is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.

History[edit]

Rose water has a very distinctive flavour and is used heavily in Persian and Middle Eastern cuisine—especially in sweets such as nougat, gumdrops, and baklava. For example, rose water is used to give some types of Turkish delight their distinctive flavours.

Production[edit]

The production of rose water through steam distillation was refined by Persian chemists in the medieval Islamic world which led to more efficient and economic uses for perfumery industries. In medieval Europe, rose water was used to wash hands at a meal table during feasts. Rose water is a by-product of this process.

Uses[edit]

Rose water is a common ingredient in Persian cuisine, but it has also made its way into other cuisines such as Indian and Turkish. In addition to its culinary usage, rose water is also used for religious purposes in Islam and Hinduism.

Health benefits[edit]

Rose water has been used for thousands of years, including in the Middle Ages. It's thought to have many benefits, especially for the skin and hair.

See also[edit]

References[edit]

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