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Concept
Rose water
Summary
Rose water is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. Rose water is also used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Eurasia.
Rose syrup (not to be confused with rose hip syrup) is a syrup made from rose water, with sugar added. Gulkand in South Asia is a syrupy mashed rose mixture.
Central Iran is home to the annual Golabgiri festival each spring. Thousands of tourists visit the area to celebrate the rose harvest for the production of rosewater. Iran accounts for 90% of world production of rose water.
Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume.
Rose perfumes are made from rose oil, also called attar of roses, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses. Rose water is a by-product of this process. Before the development of the technique of distilling rose water, rose petals were already used in Persian cuisine to perfume and flavor dishes. Rose water likely originated in Persia, where it was known as gulāb (گلاب), from gul (گل rose) and ab (آب water). The term was adopted into Medieval Greek as zoulápin. The process of creating rose water through steam distillation was refined by Persian chemists in the medieval Islamic world which led to more efficient and economic uses for perfumery industries.
Rose water is sometimes added to lemonade. Sometimes they step in it to add more flavor, It is often added to water to mask unpleasant odours and flavours.
In South Asian cuisine, rose water is a common ingredient in sweets such as laddu, gulab jamun, and peda. It is also used to flavour milk, lassi, rice pudding, and other dairy dishes.
In Malaysia and Singapore, sweet red-tinted rose water is mixed with milk, making a sweet pink drink called bandung.
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