Rose water

Rose water is an aromatic liquid obtained through the distillation of rose petals, especially from the Rosa damascena variety. This ingredient is traditionally used in cooking to impart a delicate floral aroma and a slightly sweet and refreshing flavor to a wide variety of recipes, from desserts to drinks and sauces.

The origin of rose water dates back to the ancient civilizations of the Middle East and the Mediterranean region, where it was a fundamental part of both gastronomy and medicinal and cosmetic practices. Over time, its use has become popular in many cuisines around the world, especially in Indian, Persian, and Arab gastronomy.

Among its properties, rose water has antioxidant and anti-inflammatory qualities, in addition to helping to improve digestion when consumed in small amounts within culinary preparations. Its use is safe and provides not only flavor and aroma but also a touch of elegance to dishes.

In the Hispanic world, rose water is mainly known as agua de rosas, although in some regions it is also called agua de flor de rosa or simply esencia de rosa when referring to the more concentrated form of extracts. It is a prized ingredient in the preparation of traditional desserts, such as flans, puddings, ice creams, and refreshing drinks.