Cooking with roses is nothing new – the practise goes back centuries, to when the Middle Eastern souks made the spice trade into an art form using flowers to infuse water and to perfume spice blends with a sweet dry taste.
Just about all roses can be used, but this particular rose variety – rosa damascene or Damascus rose – is renowned for its fine fragrance. It is used in the making of rose oil for perfumes and in cooking as a flavouring ingredient and in the making of spice blends like the classic ras el hanout. Why not drop a few rosebuds into a cup off hot water for a caffeine-free tea.
Produce of Kerman foothills, Iran