Rosewater in Food and Fragrance
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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