Type : Organic & Conventional
Azil Organic Rose water
Rose water is a flavoured water made by steeping rose petals in water.
Additionally, it is the hydrosol portion of the distillate of rose petals,
a by-product of the production of rose oil for use in perfume.
It is used to flavour food, as a component in some cosmetic and medical preparations,
and for religious purposes throughout Europe and Asia.
Rose syrup (not to be confused with rose hip syrup) is a syrup made from rose water,
with sugar added, and is an Ark of Taste endangered food.
Gulkand in Indian subcontinent, is a syrupy meshed rose mixture.
Since ancient times, roses have been used medicinally, nutritionally,
and as a source of perfume.
The ancient Greeks,
Romans and Phoenicians considered large public rose gardens to be as important as croplands such as orchards and wheat fields.
Rose perfumes are made from rose oil, also called attar of roses,
which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses.
Rose water is a by-product of this process.
The cultivation of various fragrant flowers for obtaining perfumes,
including rose water, may date back to Sassanid Persia,
where it was known as golāb (Middle Persian: گلاب), from gul (rose) and ab (water).
The term was adopted into Byzantine Greek as zoulápin.
The process of creating rose water through steam distillation was refined by Persian and Arab chemists
in the medieval Islamic world which led to more efficient and economic uses for perfumery industries.
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