Rose water is used extensively in Persian and Middle Eastern cooking, particularly in sweets, syrups and celebratory desserts. Its perfume can be beautiful, but it can also overpower a dish, so begin with a small amount and add more only after tasting.
What is it?
Rose water is an aromatic hydrosol made during the distillation of rose petals for rose oil. Culinary rose water is clear and intensely fragrant. It is not the same as cosmetic rose water, which may contain ingredients that are not intended for eating.
What does it taste like?
Good rose water is floral, fresh and lightly sweet-smelling, even when no sugar has been added. Too much can taste perfumed or soapy. In a balanced recipe, it should lift the other flavours rather than dominate them.
Why is it used in Persian cooking?
Rose water is part of the familiar Persian flavour family of saffron, cardamom, pistachio and almond. It adds fragrance to nougat, biscuits, cakes, ice cream and drinks, and it is closely associated with hospitality and festive cooking.
How to choose it
Buy food-grade rose water from a Persian or Middle Eastern grocer. Choose a bottle with a short ingredient list and no artificial perfume. Natural strength varies, so smell the product and note whether it contains added sugar before using it in a recipe.
How to prepare it
Rose water needs no preparation. Measure it rather than pouring directly from the bottle. Add a few drops or half a teaspoon first, then taste. In chilled mixtures, allow a few minutes for the fragrance to disperse before deciding whether more is needed.
Storage tips
Keep rose water tightly closed in a cool, dark cupboard, away from heat and sunlight. Refrigerate it if the label instructs you to do so. Replace it when the aroma becomes dull or develops an unusual smell.
Nutritional benefits
Rose water is normally used in very small culinary quantities and is not a meaningful source of protein, fibre, vitamins or minerals. Its value in a recipe is fragrance and flavour. Check the label for added sugar when comparing brands.
Common substitutes
Orange blossom water gives a different but equally fragrant Middle Eastern character; use less at first. A small amount of vanilla can suit cakes and biscuits, although the flavour is not floral. For a gentle rose note, food-grade rose extract may be used sparingly according to its label.
Recipes using the ingredient
FAQ
Is all rose water safe to cook with?
No. Choose a product clearly labelled food-grade.
Why does my dessert taste soapy?
Too much rose water is the usual cause. Dilute the mixture if possible and use a smaller measured amount next time.
Does rose water contain sugar?
Pure rose water does not need added sugar, but flavoured products vary, so check the label.
Can I substitute rose essence?
Yes, but essence is often much stronger. Follow the bottle directions and add it drop by drop.