Rose Water is a sweet and fragrant steam distillate of rose petals. Its delicate floral notes are perfect in Middle Eastern, Indian and Greek cuisines and offers a wonderful accent to delicate French pastry glazes and creams.
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Rose Water is a sweet and fragrant steam distillate of rose petals. Its delicate floral notes are perfect in Middle Eastern, Indian and Greek cuisines and offers a wonderful accent to delicate French pastry glazes and creams.
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Wholesale/Retail
Foodservice
Industrial
Sweet ideas: Baklava, rice puddings, cookies, French pastry glazes and creams
Savory ideas: Rice, chicken, stews, vegetable slaws, citrus salads, dressings
Beverage ideas: Sparkling waters, milk, tea, sangrias, mojitos, smoothies
Other ideas: Aromatherapy (add a teaspoon to two cups of water and simmer)
Chef’s notes: The sweet-scented water has an affinity for vanilla, dark and white chocolate, rice and even mild cheeses, such as cream cheese or Brie. It blends nicely with fruits like strawberry, raspberry, lychee and mango.
Since ancient times, cooks have been flavoring food with rose water, valuing the ingredient for its fragrant quality and distinctive flavor. Rose water shows up in many ancient Middle Eastern recipes, and it has long been used as a substitute for wine in recipes.
Throughout its history, rose water has carried a reputation as a luxury ingredient, exemplified by the fact that Roman emperors once swam in pools of it. For centuries, European bakers used it to flavor madeleines and cakes. And, in the 17th century, rose water was rare enough and valuable enough that it could be used as legal tender.
Cane Alcohol, Natural Flavors, Glycerin, Rose Oil.
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