Since ancient times, cooks have been flavoring food with rose water, valuing the ingredient for its fragrant quality and distinctive flavor. Rose water shows up in many ancient Middle Eastern recipes, and it has long been used as a substitute for wine in recipes.

Application:

• Sweet ideas: Baklava, rice puddings, cookies, French pastry glazes and creams
• Savory ideas: Rice, chicken, stews, vegetable slaws, citrus salads, dressings
• Beverage ideas: Sparkling waters, milk, tea, sangrias, mojitos, smoothies
• Other ideas: Aromatherapy (add a teaspoon to two cups of water and simmer), perfume
• Chef’s notes: The sweet-scented water has an affinity for vanilla, dark and white chocolate, rice and even mild cheeses, such as cream cheese or Brie. It blends nicely with fruits like strawberry, raspberry, lychee and mango.