Rose Water, Cortas
The perfumed aroma of distilled roses is a central component of Iranian food, all Arab cuisines and in Indian food. It is mainly used to flavour sweets, such as Turkish delight, baklava and various creamy puddings. Sugar syrup made with rose water can be used to soak cakes, flavour fruit salads and fold into creams as desserts. Occasionally, we would use rose water in a savoury setting, as in some salad dressings or occasionally with fish, but this needs to be done very sparingly.