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 Rose water bottles and rose petals | |
| Type | Flavoured water |
|---|---|
| Place of origin | Iran (Ancient Persia) |
| Region or state | Asia andEurope |
| Main ingredients | Rose petals |
| Ingredients generally used | Water |
Rose water orrosewater is a flavoured water made bysteeping rose petals in water.[1] It is thehydrosol portion of thedistillate ofrosepetals, aby-product of the production ofrose oil for use inperfume. Rose water is also used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughoutEurasia.
Rose syrup (not to be confused withrose hip syrup) is asyrup made from rose water, with sugar added.Gulkand inSouth Asia is a syrupy mashed rose mixture.
Central Iran is home to the annualGolabgiri festival each spring. Thousands of tourists visit the area to celebrate the rose harvest for the production of rosewater.[2][3]Iran accounts for 90% of world production of rose water.[4]
Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume.[2]
Rose perfumes are made from rose oil, also calledattar of roses, which is a mixture ofvolatileessential oils obtained by steam-distilling the crushed petals of roses. Rose water is a by-product of this process.[5] Before the development of the technique of distilling rose water, rose petals were already used in Persian cuisine to perfume and flavour dishes.[6] Rose water likely originated in Persia,[7][8][9] where it is known asgulāb (گلاب), fromgul (گل rose) andab (آب water). The term was adopted intoMedieval Greek aszoulápin.[10]
The process of creating rose water throughsteam distillation was refined byArab and Persian chemists in themedieval Islamic world, which led to more efficient and economic uses for perfumery industries.[11]
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Rose water is sometimes added tolemonade. It is often added to water to mask unpleasant odours and flavours.[12]
InSouth Asian cuisine, rose water is a common ingredient insweets such asladdu,gulab jamun, andpeda.[13] It is also used to flavourmilk,lassi,rice pudding, and other dairy dishes.[citation needed]
InMalaysia andSingapore, sweet red-tinted rose water is mixed with milk, making a sweet pink drink calledbandung.
American and European bakers often used rose water until the 19th century, whenvanilla became popular. InYorkshire, rose water has long been used as a flavouring for the regional specialty, Yorkshire curd tart.[citation needed]
InIran, it is added to tea, ice cream, cookies, and other sweets. Rosewater is also used in some savoury dishes, such as Khoresh Gheymé,Shirin Polow (cherry rice),Tahchin or during the steaming of Persian rice.[citation needed]
InMiddle Eastern cuisines, rosewater is used in various dishes, especially in sweets such asTurkish delight,[1]nougat, andbaklava.Marzipan has long been flavoured with rose water.[14] InCyprus, rose water is used to flavour a number of different desserts, including the Cypriot version ofmuhallebi.[15]
Rose water is frequently used as ahalal substitute for red wine and other alcohols in cooking.[16] ThePremier League offers a rose water-based beverage as an alternative forchampagne when awarding Muslim players.[17] In accordance with the ban on alcohol consumption in Islamic countries, rose water is used instead of champagne on the podium of theBahrain Grand Prix andAbu Dhabi Grand Prix.[18]
Inmedieval Europe, rose water was used to wash hands at a meal table during feasts.[19]
Rose water is used in the religious ceremonies ofChristianity (in theByzantine Rite of theCatholic Church and in theEastern Orthodox Church),[20]Zoroastrianism, and theBaháʼí Faith (inKitab-i-Aqdas 1:76).[21]
Depending on the origin and manufacturing method, rose water is obtained from thesepals andpetals ofRosa × damascena throughsteam distillation. The followingmonoterpenoid andalkane components can be identified withgas chromatography: mostlycitronellol,nonadecane,geraniol andphenyl ethyl alcohol, and alsohenicosane, 9-nonadecen,eicosane,linalool, citronellyl acetate,methyleugenol,heptadecane,pentadecane,docosane,nerol,disiloxane,octadecane, andpentacosane. Usually,phenylethyl alcohol is responsible for the typical odour of rose water but is not always present in rose water products.[22]
Rose petals were already used in Persian cookery to perfume and flavor dishes long before the technique of distilling rose water was developed. The person commonly credited with the discovery of rose water was the tenth-century Persian physician Avicenna.
Rose petals were already used in Persian cookery to perfume and flavor dishes long before the technique of distilling rose water was developed. The person commonly credited with the discovery of rose water was the tenth-century Persian physician Avicenna.
About two centuries later, the Bukharan-born physician ibn Sina (980-1037), whose name was latinized as Avicenna, discovered how to use the still to extract the essential oil from flower petals. This allowed for the steam distillation of floral waters, particularly rose water
The origin of Damask rose is the Middle East and some evidences indicate that the origin of rose water is Iran
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