Cookbook:Rosewater
| Rosewater | |
|---|---|
| Category | Extracts and flavorings |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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, Greek, Armenian, 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.
References
edit- Oxford English Dictionary, 2nd Editon (1989)