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Baking essentials · Flavourings

Orange blossom water

Distilled water scented with bitter-orange blossoms; perfumes North African and Levantine pastries and syrups.

Also called: orange flower water, mazaher, ma zahr

6 recipes with it

What it is

Orange blossom (orange flower) water is a by-product of distilling the blossoms of the bitter orange tree for neroli oil. It is clear and highly aromatic, with a floral, honeyed and faintly bitter citrus scent. Like rose water it varies in strength and becomes soapy if overused.

How it’s used

  • Syrups for baklava, kunafa and maamoul
  • Moroccan pastries and salads of orange with cinnamon
  • Lebanese white coffee (hot water with blossom water)
  • Ramos-style drinks and lemonades
  • Rice puddings and custards

Characteristics

Aroma
Floral, honeyed citrus.
Sold as
liquid
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Sealed and away from light; refrigerate after opening.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
0 kcal
Protein
0 g
Carbohydrate
0 g
Fat
0 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Water, bottled, generic (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Rose water — Changes the character; use equally sparingly.

Related ingredients

Recipes with orange blossom water

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