Rosa damascena (Persian rose)

Throughout history, rose buds and flowers have often been used in various recipes for their wonderful fragrance and decoration, most often in India and the countries of the Middle East. Every type of rose is edible, and the aroma depends on the color.
Today, they are often found as additions to desserts or cocktails and as an ingredient in tea mixes.

ROSE BUDS - TASTE
Sweet taste and smell, reminiscent of green apples and strawberries.

USED ​​are petals and buds.

PURCHASE AND STORAGE
When using freshly picked roses, it is important to use them within 2 hours of picking and to remove the white part at the bottom of the petal because it gives a bitter taste. For longer storage, put fresh rosebuds in the refrigerator, and dried ones in a glass container in a dark place.

USE IN COOKING
Rose is a common spice in Indian and Arab cuisine and can be found as an ingredient in the African spice mix ras el hanout, where it is used combined with cumin, coriander, cinnamon, turmeric, etc.

It is often used as an ingredient for the preparation of poultry, veal and other meats and as an addition to juices, lemonades and cocktails. In the countries of the Middle East, jams are often made from it, and in Turkey, it is an essential ingredient for Rahat Lokum.

Rose tea, syrup and rose water are a great way to add its sweet aroma to cakes and sweet dishes, especially when combined with fruit.

IT IS GOOD WITH honey, dried nectarines, saffron, strawberry and raspberry. In combination with hot spices, it is excellent for poultry and veal.