Orange blossom water

Orange blossom water is an aromatic liquid obtained from the distillation of the flowers of the bitter orange tree (Citrus aurantium). This fresh and delicate essence is primarily used in baking and traditional cooking to impart a characteristic floral aroma and a subtle citrus flavor to a wide variety of dishes and desserts.

The origin of orange blossom water is found in the Mediterranean region, especially in countries like Spain and Morocco, where the bitter orange tree is very common. Its use in gastronomy has transcended these areas, being essential in typical Spanish recipes such as Roscón de Reyes, as well as in traditional sweets from various Hispanic American cultures.

Among its properties, orange blossom water not only provides a natural aromatic touch that enhances the flavors of cakes, biscuits, flans, and jams, but it is also attributed relaxing and digestive effects, although its main function in cooking is sensory.

In different Hispanic American countries, this ingredient may also be known as orange flower water or simply orange blossom. However, "orange blossom water" is the most common name in recipes and specialized stores.

It is an essential ingredient for those seeking to give a traditional and delicate touch to their sweet preparations, providing a unique fragrance and flavor that evoke Mediterranean culinary culture.