Flavors

Rose Water

Our sweet and fragrant Rose Water is an elegant steam distillate of the purest rose petals. Its delicate floral notes are perfect in Middle Eastern, Indian and Greek cuisine. Only a few drops are needed to make a luxurious addition to jams, drinks, pastries and even savory dishes.

Flavors

Rose Water

Our sweet and fragrant Rose Water is an elegant steam distillate of the purest rose petals. Its delicate floral notes are perfect in Middle Eastern, Indian and Greek cuisine. Only a few drops are needed to make a luxurious addition to jams, drinks, pastries and even savory dishes.

Quantity sizes in fluid ounces
  • 2
  • 4
  • 18
  • Professionals
    Please click here for larger sizes

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), perfume

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.

Propylene Glycol, Alcohol (40%), Rose Oil, Natural Flavors

  • Kosher Certified
  • Gluten-Free Certified
  • All-Natural
  • Allergen-Free
  • GMO-Free

What Chefs Have to Say

About our products

"It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.”

Eric lanlard UK Chef, TV Host, Master Pâtissier and Cookbook Author