Rose Water


The extracted fragrance of roses made by distilling rose petals in water. Rose water is used throughout the Indian subcontinent and the Middle East for desserts, sweets and beverages.


Other names: Rosewater, Goolub, Gulub Jal, Rose Syrup
Translations: Rožūdens, Rožių vanduo, Apa de trandafiri, Rose vode, Dầu thơm bằng hoa hồng, Wody różanej, गुलाब जल, Розовая вода, Ροδόνερο, ماء الورد, 로즈 워터, Rose vody, Rose Air, Rose Tubig, 玫瑰水, Aigua de Roses, Rose vody, Acqua di Rose, מי ורדים, Руже воде, ローズウォーター, Eau de rose, Agua de Rosas, Рожева вода, Ruusuvesi, Розовата вода

Physical Description

Rose water is fragrant rose petals immersed in water. The water sans petals is used in cooking.

Colors: Clear liquid

Tasting Notes

Flavors: Sweet, Floral
Mouthfeel: Soapy, Smooth
Food complements: Pistachio
Substitutes: Orange flower water, Rose syrup, Rose essence, Almond extract, Vanilla extract

Selecting and Buying

Choosing: Rose water can vary according to the roses used in its production. Damask roses, which have many aromatic petals and are grown predominately in the Middle East are the classic type used for rose water. Other varieties such as Angel Face and Sterling Silver roses are also used, the main factor being to use the most fragrant flowers for the best quality rose water.
Buying: Rose water can be purchased at most Middle Eastern markets.

Preparation and Use

Rose water is simple to make at home. Fresh, fragrant rose petals are covered in water and brewed in a jar in the sun.

Conserving and Storing

Rose water is best used fresh, as due to its organic nature, it can harbor bacteria if stored for lengthy periods.


History: Usage dates to the early Romans, and rose water was produced by distillation in 10th century Arabia.



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