Rose water, a typical ingredient in Arab pastry

Rose water is a typical ingredient in Arab pastry. The delicate aroma of petals is used, after dilution, to flavor syrups, sweets, puddings, and various cold or hot beverages. It is often combined with orange blossom water, but since it has a less intense scent, it is used in slightly larger quantities.

In Western countries, roses find limited use in cooking. However, in the Middle and Far East, rose water and rose buds are widely used in cuisine in combination with other ingredients such as spices. There are countless sweets, jams, and drinks flavored with roses. A typical combination is with almonds and pistachios, whose sweetness is enhanced precisely by rose water, which can also be used together with almond milk, combined with maple syrup and cinnamon.

In Morocco, it is used in recipes such as khoshaf, a dried fruit salad, especially popular during Ramadan. In North African countries, desserts like baklava are prepared with rose water to give a more delicate flavor to the dishes. Additionally, rose buds decorate tea, which can be enjoyed with almond milk and ginger.

The petals and rose water also surprise in savory dishes, providing a subtle floral note. Some spice blends also contain rose buds, such as ras el hanout, a Moroccan mixture that includes nutmeg, cinnamon, turmeric, pink pepper, ginger, clove, and indeed, rose petals. Or in various Middle Eastern countries, rose petals are added to baharat, another very flavorful spice blend, whose composition varies from country to country.