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Rosewater

STAR-BULLETIN

Floral flavorings such as lavender, orange blossom and rose are unique essences to add to spring recipes and are becoming popular ingredients for both their novel flavor as well as flowery aroma.

One of these flavorings has traditionally been associated only with fragrances in this country, but it has a long culinary tradition as well.

The basics: Rose water is a liquid made from the distillation of rose petals in water. A particular variety of rose petals is soaked in water for several days to infuse the rose essence. The water is then heated and the resulting vapor collected.

Rose water is a very concentrated flavoring that is also quite aromatic. Its use dates to biblical times, where it was primarily used as a fragrance and as part of religious ceremonies. The aromatic water eventually became a popular flavoring in the Middle East, India and China. Its intense floral flavor is an acquired taste and can be overwhelming to some.

Selecting: Rose water is generally sold bottled and looks like clear water. Don't confuse rose water with rose syrup, which is pinkish and has added sugar. The syrup is used mainly to make rose-flavored drinks.

Storing: Rose water does not need refrigeration. Store tightly sealed in a cool area for up to several months.

Use: Just a dash of rose water goes a long way. Its floral essence marries well with sweets and desserts. It is generally used in puddings, candies, cakes and cookies. Baklava cardamom custard and lassi (an Indian shake made with yogurt) are traditional sweet treats that incorporate rose water, but it is also being used today to flavor ice cream and sherbets, cake frostings, scones and even salad dressings, much as lavender is used.

Where to buy: Rose water is available in specialty markets that cater to Indian and Middle Eastern ingredients. A 10-ounce bottle sells for $3 at India Market on Beretania Street.