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General
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Rosewater or
rose syrup is the hydrosol portion of the distillate of rose
petals.
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Rosewater,
itself a by-product of the production of rose oil for use in perfume, is
used to flavour food, as a component in some cosmetic and medical
preparations, and for religious purposes throughout Europe and
Asia.
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Rosewater was
first produced by Muslim chemists in the medieval Islamic world through
the distillation of roses, for use in the drinking and perfumery
industries.
Process
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Rose water is
made from distilled water of the roses. The process involves the use of
steam distillation.
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Rose water
can certainly be made at home with either very simple methods or more
complex distillation methods. The easiest method is to combine rose
petals and water in a sun tea jar and set the jar in the sun for several
days.
Uses
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Rose Water
has excellent therapeutic properties especially in cases of
gastro-intestinal, renal and liver diseases.
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Rosewater has
a very distinctive flavour and is used heavily in South Asian, West
Asian and Middle Eastern cuisine, especially in sweets.
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A rosewater
ointment is occasionally used as an emollient, and rosewater is
sometimes used in cosmetics such as cold creams.
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Rose water is
also a delicious ingredient that's used in a lot of Middle Eastern,
Mediterranean and Indian dessert dishes. In Malaysia and Singapore, rose
water is mixed with milk, sugar and pink food coloring to make a drink
called bandung.
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Rose water is
used in a variety of ways. It is most commonly used for it's astringent
and antiseptic properties. People have used rose water for healing of
dry, damaged skin for centuries.
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Rosewater has
a very distinctive flavour and is used heavily in South Asian, West
Asian and Middle Eastern cuisine, especially in sweets.
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