Cookbook:Rosewater

Cookbook | Recipes | Ingredients

Rose-water is the hydrosol portion of the distillate of rose petals.

Rose-water has a very distinctive flavour and is used heavily in Indian, Iranian, and Middle Eastern cuisines; especially in sweets. For example, rose-water gives loukoumia and gulab jamuns their distinctive flavour. Some people may be more familiar with it as a flavouring in Turkish delight. It is also used for religious purposes in Hinduism and Islam. It can be bought at Middle-Eastern and some Asian grocers.

ReferencesEdit

  • Oxford English Dictionary, 2nd Editon (1989)
Last modified on 24 April 2010, at 23:01