Rose water

Rose water is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product (co-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.

In Iran, India and other countries in the Indian Subcontinent: Gulab; refers to (Gul- Flower) and (Ab- Water) in the Persian language.

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

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. 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.

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.

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