Description

Rose petals are used for their floral aromas, as well as a form of decoration. They appear in sweet and savoury recipes – particularly in Persian dishes, where meats such as quail are traditionally accompanied with rose petal sauces. In order to increase their taste, We recommend to prepare dried flowers  in a sugar glaze before using it to decorate the dishes.

OVERVIEW     The rose has been valued for its beauty and its perfume for thousands of years. Because rose oil deteriorates rapidly with exposure to sun and wind, the content is highest on the first morning when the flower opens. Edible Rose petals picked for distillation are picked manually, day by day, at or just before sunrise.
CONSTITUENTS     The distinctive scent of the rose derived from acyclic monoterpene alcohols, geraniol (up to 75%), citronellol (20%) and nerol (20%), and long-chain hydrocarbons like nonadecane or heneicosane (up to 10%). An important trace component of rose oil is beta-damascenone. Even though this chemical makes up only 0.01% of the weight of the rose, its presence or absence determines the appeal of the rose.

PARTS USED     Rose Petals

TYPICAL PREPARATIONS   Uses are very numerous and can be used as cake decoration, Coctail Garnish,  tincture, infusion, tea blend or as ingredient of your tasty dishes!