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Rose water

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Description

For other uses, see  Rosewater (disambiguation) .

"Golab" redirects here. For Polish places and surnames, see  Gołąb (disambiguation) . For places in Iran, see  Golab, Iran .

 Rose water

 

A small manufactory of rose water in  Kashan Iran

Rose water ( Persian گلاب‎; golāb) is a flavoured water made by  steeping  rose petals in water. Additionally, it is the  hydrosol  portion of the  distillate  of  rose   petals , a  by-product  of the production of  rose oil  for use in  perfume . It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose syrup (not to be confused with  rose hip  syrup) is made from rose water, with sugar added.

Kashan Qamsar  and  Barzok  are the main regions in  Iran  for making Golāb, (Gul- Flower) and (Ab- Water) in the  Persian  language.

 

Origin

The cultivation of various fragrant flowers for obtaining perfumes including rose water may date back to  Sassanid Persia . [1]  Locally it was known as golāb in Middle Persian, and as zoulápin in Byzantine Greek. [2]

The modern mass production of rose water through steam distillation was refined by  Persian chemist Avicenna  in the  medieval Islamic world  which led to more efficient and economic uses for perfumery industries. [3]  This allowed for more efficient and lucrative trade.

Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume. The  ancient Greeks Romans  and  Phoenicians  considered large public rose gardens to be as important as croplands such as orchards and wheat fields. [4]

Rose perfumes are made from rose oil, also called  attar  of roses, which is a mixture of  volatile   essential oils  obtained by steam-distilling the crushed petals of roses, a process first developed in Iran ( Persia ). Rose water is a by-product of this process. [5]

Uses

Edible

Rose water has a very distinctive flavour and is used heavily in  Persian  and Middle Eastern cuisine—especially in sweets such as  nougat gumdrops , and  baklava . For example, rose water is used to give some types of  Turkish delight  (Rahat lokum) their distinctive flavours.

The Cypriot version of  mahaleb , known as μαχαλεπί, uses rosewater (ροδόσταγμα). [6] [ unreliable source? ] In  Iran , it is also added to  tea ice cream cookies  and other sweets in small quantities, and in the  Arab world Pakistan  and  India  it is used to flavour  milk  and dairy-based dishes such as  rice pudding . It is also a key ingredient in sweet  lassi , a drink made from  yogurt sugar  and various  fruit  juices, and is also used to make  jallab . In  Malaysia  and  Singapore , sweet red-tinted rose water is mixed with milk, which then turns pink to make a sweet drink called  bandung . Rose water is frequently used as a  halal  substitute for red wine and other alcohols in cooking; the  Premier League  offer a rose water-based beverage as an alternative for  champagne  when rewarding Muslim players. [7]

Marzipan  has long been flavoured with rose water. Marzipan originated in the Middle East and arrived in  Western Europe  by the Middle Ages; it continues to be served as a  postprandial  snack. [8]  Rose water was also used to make Waverly  Jumbles . American and European bakers enjoyed the floral flavouring of rose water in their baking until the 19th century when  vanilla  flavouring became popular.

In parts of the  Middle East , rose water is commonly added to  lemonade  or  milk . It is often added to water to mask unpleasant odours and flavours found in tap water.

In the historic  English   county  of  Yorkshire  rosewater has long been used as a flavouring for one of that regions best loved dishes; Yorkshire curd tart.

Cosmetic and medicinal use

In  medieval Europe , rosewater was used to wash hands at a meal table during feasts. [9]

Rose water is a usual component of  perfume . A rose water  ointment  is occasionally used as an  emollient , and rose water is sometimes used in cosmetics such as  cold creams . Some people in India also use rose water as spray applied directly to the face for natural fragrance and moisturizer, especially during winters. It is also used in  Indian sweets  and other food preparations (particularly  gulab jamun ). Rose water is often sprinkled in Indian weddings to welcome guests.

Religious uses

Rose water is used as a perfume in religious ceremonies (Muslim, Hindu and Zoroastrian). Water used to clean the  Kaaba , the  Qibla  for Muslims located in  Mecca , combines water from the  Zamzam Well  with rose water as an additive.[ citation needed ] In the Indian subcontinent and Southeast Asia during Muslim burials, rose water is often sprinkled in the dug grave before placing the body inside. Rose water is used in some  Hindu  rituals as well. Rose water also figures in Christianity, particularly in the  Eastern Orthodox Church . [10] In the  Baha'i Faith , the Most Holy Book (Kitab-i-Aqdas 1:76) orders the believers to make use of rose water.

Composition

Depending on the origin and type of manufacturing method of rosewater obtained from the  sepals  and  petals  of  Rosa × damascena  from Central  Iran  through  steam distillation , the following  monoterpenoid  and  alkane  components could be identified with  GC-MS : mostly  citronellol nonadecane geraniol  and  phenyl ethyl alcohol , and also  henicosane , 9-nonadecen,  eicosane linalool , citronellyl acetate,  methyleugenol heptadecane pentadecane docosane nerol disiloxane octadecane , and  pentacosane . Usually,  phenylethyl alcohol  is responsible for the typical odour of rose water but not always present in rosewater products. [11]

 

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