Rose water

Rose water is an essential water the rose or Rosa centifolia, which is a by -product of the distillation of rose oil from rose petals. It is also called Rose hydrosol. The scent of rose water effect is due to the 2-phenylethanol.

Applications

Rose water is an important ingredient of marzipan certain places and is also used to flavor other foods, especially in the Arab, Indian, Iranian and French cuisine. For tourists in India, the yogurt drink lassi [ लस्सी ] is very popular, a more complex variant is that with a little rose water flavored lassi gulabi [ गुलाबी लस्सी ]. Rose water is also used in the manufacture of cosmetic products, mainly for skin care.

A known flavored with rosewater Turkish dessert which is offered mainly during the month of Ramadan, is Güllaç.

Genuine rose water should not be confused with an excerpt ( macerate ) from rose petals. This excerpt may itself be prepared by fragrant petals draw with distilled water in a warm place for several days, then pressed and the liquid is finally strained, for the sake of durability should be added even pure alcohol.

From rose water, orange and pomegranate juice also a non-alcoholic champagne replacement is made. This is splashed among others at motor sport events in the Arab countries instead of champagne.

Manufacturer regions

• Qamsar in Iran, the largest manufacturer of rose water in the Middle East,
• Jabal al - Akhdar (Oman ), known for rose water production.
• Kasarnaba, Lebanon, traditional growers of roses and manufacturer of rose water.
• Rosental (Bulgaria), the largest source of rose water in Europe.
• Ghazipur, in the Indian state of Uttar Pradesh
• El- Kelâa M'Gouna in Morocco

Other manufacturers can be found in Lebanon and Turkey.