how to use rosewater: 2 posts

The 10th century Persian philosopher and scientist Avicenna is credited with many contributions to astronomy, geography, psychology, logic, mathematics, and physics. He also found time to delve into perfumery and devised methods to extract essential oils, experimenting on roses. If Avicenna were to step into a fragrance lab today, he would orient himself quickly enough–modern perfumery is a curious amalgam of state-of-the-art science and traditional techniques. For instance, rose oil is prepared in much the way as in Avicenna’s time through the process of steam distillation.

Even older than rose oil is rosewater, an ingredient with a history predating Avicenna. Lebanese food writer Barbara Abdeni Massaad, whose award winning cookbook Mouneh explores the traditions of preserving fruit, vegetables and flowers, includes a section on making rosewater. “Yes, the distillates from roses and orange flowers continue to be made in villages,” she commented on the vitality of the tradition. “Older people still believe that homemade is best.”

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Let me shower you with rose petals today. On second thought, as far as I’m concerned, roses are too good to be left only for Valentine’s Day, and whenever I can, I indulge in a bit of pink petal fantasy. Rose perfumes are great to daydream about summer, but my little secret is found in a kitchen cupboard. It’s a bottle of rosewater. I use it in my tea, splash it on my face and sprinkle the bed sheets for a delicious finale to my day. If you want everything coming up roses, it’s hard to resist its honeyed perfume.

Rosewater is the by-product of rose oil production. When the rose petals are steam distilled, the watery substance (hydrosol) that remains behind after the essential oil is removed still has a rich scent. It’s prized for its cosmetic and flavor properties, and genuine rosewater smells like a walk through a blooming garden. Commercially, it’s biggest use is in skincare and flavors. In food, it’s not only used for candy and desserts; a rose accent can add an intriguing layer of flavor to a savory dish.

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