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Baking essentials · Flavourings

Rose water

Fragrant distillate of rose petals that perfumes Middle Eastern, Persian and South Asian sweets and drinks.

Also called: rosewater, gül suyu, gulab jal, ma ward

22 recipes with it

What it is

Rose water is made by distilling rose petals with water, capturing their scent in a clear, colourless liquid. Strength varies widely between brands, so add it a few drops at a time: too much tastes soapy. It is gentler than rose essence or oil. Orange blossom water is a similar floral water with a citrus note.

How it’s used

  • Gulab jamun syrup, kheer and lassi
  • Baklava and Turkish delight syrups
  • Persian ice cream and rice puddings
  • Falooda and sharbat
  • Biryani (a few drops)

Characteristics

Taste
Faintly bitter; floral.
Aroma
Intensely floral, rose.
Sold as
liquid
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Keep sealed away from light; refrigerate after opening for longer freshness. Discard if it smells sour or flat.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Use culinary rose water; cosmetic rose waters may contain additives not meant to be eaten.

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.

Related ingredients

Recipes with rose water

See all 22

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