INGREDIENTS STORY

Description

Rose water is a flavoured water made by steeping rose petals in water. Additionally, 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. Rose syrup (not to be confused with rose hip syrup) is a syrup made from rose water, with sugar added.

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

The Cypriot version of mahaleb, known as μαχαλεπί, uses rose water (ροδÏŒσταγμα). In Iran, it is also added to tea, ice cream, cookies, and other sweets in small quantities, and in the Arab world, Indian subcontinent it is used to flavour milk and dairy-based dishes such as rice pudding. It is also a key ingredient in sweet lassi, a drink made from yogurt, sugar and various fruit juices, and is also used to make jallab. In Malaysia and Singapore, sweet red-tinted rose water is mixed with milk, which then turns pink to make a sweet drink called bandung. Rose water is frequently used as a halal substitute for red wine and other alcohols in cooking; the Premier League offer a rose water-based beverage as an alternative for champagne when rewarding Muslim players. It is sometimes added to lemonade, and often added to water to mask unpleasant odours and flavours found in tap water.