Rose water
Rose water
Rose water (pronunciation: /ˈrəʊz ˈwɔːtər/) 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.
Etymology
The term "rose water" comes from the Latin rosa, and Middle English water. The process of creating rose water through steam distillation has been known for centuries, since the Middle Ages in the Middle East.
Uses
Rose water has a variety of uses, including:
- Culinary: Rose water is used in cooking, especially in Middle Eastern recipes, to add a subtle floral hint to savoury dishes and desserts. It is often used in sweets such as nougat, gumdrops, and baklava.
- Cosmetics: Due to its soothing and anti-inflammatory properties, rose water is a popular ingredient in skincare products. It can help to balance the skin's pH, reduce redness and irritation, and hydrate the skin.
- Medicine: Rose water has been used in traditional medicine for centuries. It is thought to have numerous medicinal properties, including anti-inflammatory, antiseptic, and analgesic effects.
- Religion: In some cultures, rose water is used for religious rituals and ceremonies. For example, it is often used in weddings and spiritual ceremonies in India and Iran.
Related Terms
External links
- Medical encyclopedia article on Rose water
- Wikipedia's article - Rose water
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