Rose Water

• Rose water or rose syrup is the by-product of the process of extraction of rose oil, which is obtained by steam-distilling the crushed petals of roses. This process was first developed in Persia and Bulgaria.
• Classically, rose water is made using damask roses, many-petaled and fragrant. These were first grown in Iran and Bulgaria, but are now frequently found in Spain, Italy, and France. However, the Middle Eastern countries remain some of the largest producers of rose water because of the availability of damasks.
• Rose water has a very distinctive flavor and is used heavily in South Asian, West Asian and Middle Eastern cuisines.
• Rose water is used to flavor food. It is sometimes used as a component in some cosmetics. Throughout Europe and Asia it is also used for religious purpose.
• Traditionally roses have also been used for medicinal purposes. With more vitamin C than oranges, they contain vitamins A, D, and E and many antioxidants.
• In Iran it is also added to tea, ice cream, cookies and other sweets in small quantities, and in the Arab world and India it is used to flavor milk and dairy-based dishes such as rice pudding etc. It is frequently used in Mughlai cuisines.