Be inspired by tastes from the past with gentle rose-water - the latest retro flavour to make its way back onto our plates.
History tells us that the ancient Egyptians, Greeks and Romans managed to extract fragrance from roses, and it is probable that the technique of distilling rose-water evolved in the third and fourth centuries.
However, it is to Avicenna, a physician during the tenth century, that the discovery of rose-water is attributed.
During his lifetime, rose-water became a fashionable flavouring in Arab cuisine. Via the crusaders, the use of flavoured water soon spread to Europe and became particularly popular in medieval England.
It was also a preferred flavouring of the Ottoman Turks, who, in turn, introduced it to Bulgaria, where the Valley of Roses at Kazanluk is now famous for its production of rose-water, oil of roses, rose-petal jam and preserves.
These days, steam distillation is the preferred method of obtaining attar of roses, as it produces a more delicate and fragrant oil.
Rose-water is used extensively all over the Indian subcontinent and in the Middle East – in Turkish delight, lassi, baklava and more.
Still can’t get enough of that rosy flavour? Try adding rose-water to:
TOP TIPS
Make your own sugared rose-water petals
Make rose-water syrup using our recipe from nutty hpyllo layers with rose-water syrup
Serve fresh fruit, like cherries, berries or sliced nectarines, with a dollop of Greek yoghurt and drizzle with a teaspoon of rose-water.