Rose Water

What Is Rose Water?

Rose water is a water carrying the floral aroma of rose, obtained during the steam distillation of the fresh petals of fragrant rose varieties. It's also a by-product of rose oil production and is used in cooking as a flavoring ingredient.

It's clear, light and intensely floral-scented. Even in small amounts it adds an elegant rose note to desserts and drinks; it has a deep-rooted place in the dessert culture of Middle Eastern, Balkan and Turkish cuisine.

Nutritional Values of Rose Water

Since rose water is used in very small amounts as a flavoring-condiment, its contribution to a meal's nutritional value is negligible; so a detailed nutrition table isn't given here. Its value comes not from its calories but from its scent.

How Should Rose Water Be Used?

Since rose water has a very intense scent, it's used in small amounts to add flavor; too much can give the dessert a soapy taste. Only rose water sold as “food-grade” should be used in cooking, and it should not be mixed up with cosmetic products.

This information is general; rose water is a food, not a substitute for medical treatment.

How to Choose Rose Water?

Good rose water is labeled “food/drinkable,” clear, smells of natural rose, and has a plain composition. Cosmetic-labeled, artificial-sharp smelling or products of unclear origin should not be used in cooking.

• Label should say “food-grade”
• Should smell of natural rose, not artificial
• Composition should be plain, source reliable

How to Store Rose Water?

Rose water is stored in its sealed bottle, in a cool and dark place; light and heat spoil its scent and quality. Keeping the cap tightly closed after opening and consuming it in a reasonable time preserves its aroma.

Using Rose Water in the Kitchen

Rose water is used most in lokum (Turkish delight), güllaç, milk pudding, syrup desserts, ice cream and syrup; also in some drinks and baked goods. It's added drop by drop or by the teaspoon, to taste; adding it at the end of cooking usually preserves its scent.

Why Is Rose Water Used Sparingly?

Since its scent is very intense, even a small amount gives a notable rose aroma; too much can turn the dessert soapy and overwhelming, which is why it's added little by little.

Frequently Asked Questions

Are culinary rose water and cosmetic rose water the same?

No; only rose water produced as food/drinkable should be used in cooking. Cosmetic rose water may contain additives and isn't produced to be eaten.

Which desserts is rose water added to?

It's added to desserts like lokum, güllaç, milk pudding, syrup desserts and ice cream, as well as some drinks, for an elegant rose aroma.

Does rose water go bad?

Its scent weakens and its quality drops over time with light, heat and air exposure; storing it in a cool-dark place, sealed, preserves its aroma for a long time.