Rose water is a flavoured water made by steepingrosepetals in water. Additionally, it is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose syrup is a syrup made from rose water, with sugar added, and is an Ark of Taste endangered food. Gulkand in South Asia, is a syrupy mashed rose mixture.
History
Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume. The ancient Greeks, Romans and Phoenicians considered large public rose gardens to be as important as croplands such as orchards and wheat fields. Rose perfumes are made from rose oil, also called attar of roses, which is a mixture of volatileessential oils obtained by steam-distilling the crushed petals of roses. Rose water is a by-product of this process. The cultivation of various fragrant flowers for obtaining perfumes, including rose water, may date back to Sassanid Persia, where it was known as golāb, from gul and ab. The term was adopted into Byzantine Greek as zoulápin. The process of creating rose water through steam distillation was refined by Persian and Arab chemists in the medieval Islamic world which led to more efficient and economic uses for perfumery industries.
Uses
Edible
It is sometimes added to lemonade, and often added to water to mask unpleasant odours and flavours found in tap water. In South Asian cuisine, rose water is a common ingredient in sweets such as laddu, gulab jamun, and peda; and is also used to flavour milk, lassi, rice pudding, and other dairy dishes. In Malaysia and Singapore, sweet red-tinted rose water is mixed with milk, making a sweet pink drink called bandung. American and European bakers often used rose water until the 19th century, when vanilla became popular. It is used in Waverly Jumbles. In Yorkshire, rose water has long been used as a flavouring for the regional specialty, Yorkshire curd tart. In Iran, it is added to tea, ice cream, cookies, and other sweets in small quantities. In Middle Eastern cuisines, rosewater is used heavily in many dishes, especially in sweets such as nougat, gumdrops, baklava, and Turkish delight. Marzipan has long been flavoured with rose water. In Cyprus, Mahaleb's Cypriot version known as μαχαλεπί, uses rose water. Rose water is frequently used as a halal substitute for red wine and other alcohols in cooking. The Premier League offer a rose water-based beverage as an alternative for champagne when awarding Muslim players. In accordance with the ban on alcohol consumption in Islamic countries, rose water is used instead of champagne on the podium of the Bahrain Grand Prix and Abu Dhabi Grand Prix.
Cosmetic and medicinal use
In medieval Europe, rose water was used to wash hands at a meal table during feasts. Rose water is a usual component of perfume. A rose water ointment is occasionally used as an emollient, and rose water is sometimes used in cosmetics such as cold creams, toners and face wash. Its anti-inflammatory properties make it a good tool against skin disorders such as Rosacea and eczema. Some people in India also use rose water as a spray applied directly to the face as a perfume and moisturizer, especially during the winter; it is often sprinkled in Indian weddings to welcome guests.
