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General

  • Rosewater or rose syrup is the hydrosol portion of the distillate of rose petals.

  • Rosewater, itself a by-product of the production of rose oil for use in perfume, is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.

  • Rosewater was first produced by Muslim chemists in the medieval Islamic world through the distillation of roses, for use in the drinking and perfumery industries.

Process

  • Rose water is made from distilled water of the roses. The process involves the use of steam distillation.

  • Rose water can certainly be made at home with either very simple methods or more complex distillation methods. The easiest method is to combine rose petals and water in a sun tea jar and set the jar in the sun for several days.

Uses

  • Rose Water has excellent therapeutic properties especially in cases of gastro-intestinal, renal and liver diseases.

  • Rosewater has a very distinctive flavour and is used heavily in South Asian, West Asian and Middle Eastern cuisine, especially in sweets.

  • A rosewater ointment is occasionally used as an emollient, and rosewater is sometimes used in cosmetics such as cold creams.

  • Rose water is also a delicious ingredient that's used in a lot of Middle Eastern, Mediterranean and Indian dessert dishes. In Malaysia and Singapore, rose water is mixed with milk, sugar and pink food coloring to make a drink called bandung.

  • Rose water is used in a variety of ways. It is most commonly used for it's astringent and antiseptic properties. People have used rose water for healing of dry, damaged skin for centuries.

  • Rosewater has a very distinctive flavour and is used heavily in South Asian, West Asian and Middle Eastern cuisine, especially in sweets.

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