, Iran
Food Rose water is often added to water to mask unpleasant odours and flavours. In
South Asian cuisine, it is a common ingredient in
sweets such as
laddu,
gulab jamun, and
peda. It is also used to flavour milk,
lassi,
rice pudding, and other dairy dishes. In
Southeast Asia, rose water is the basis for a sweet, red-tinted
cordial sometimes enhanced with
screwpine (pandan) and/or spices called or . This concoction is often diluted to be served on its own (as
air sirap), mixed with
calamansi (as
air sirap limau), or mixed with milk to produce a pink beverage called
air bandung. Rose water is used in various
dishes, especially in sweets such as
Turkish delight,
nougat, and
baklava.
Marzipan has long been flavoured with rose water. In
Cyprus, it is used to flavour a number of different desserts, including the local version of
muhallebi. It is also frequently used as a
halal substitute for red wine and other alcohols in cooking. The
Premier League,
Bahrain Grand Prix, and
Abu Dhabi Grand Prix offer a rose water-based beverage as an alternative for
champagne when awarding Muslim players.
Cosmetics In
medieval Europe, rose water was used to wash hands during feasts.
Religion Rose water is used in religious ceremonies in
Christianity (in the
Byzantine Rite of the
Catholic Church and in the
Eastern Orthodox Church),
Zoroastrianism, and the
Baháʼí Faith (in
Kitab-i-Aqdas 1:76). ==Chemical composition==