Rosewater: meaning, definitions and examples
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rosewater
[ ˈroʊzˌwɔtər ]
culinary use
Rosewater is a flavored water made by steeping rose petals in water or distilling rose petals with steam. It is widely used in Middle Eastern and Indian cuisines to enhance the flavor of various dishes, especially desserts. The aromatic qualities of rosewater not only add a distinct taste but also impart a fragrant aroma that complements many recipes. Additionally, rosewater is often utilized in beverages and can have a soothing effect when added to drinks. Its applications extend beyond culinary uses to cosmetic and medicinal purposes, benefiting skin care and relaxation.
Synonyms
rose essence, rose extract.
Examples of usage
- Baklava often includes a hint of rosewater.
- Rosewater can be used in making lassi.
- Some Persian rice dishes incorporate rosewater.
- It’s a common ingredient in Middle Eastern sweets.
Translations
Translations of the word "rosewater" in other languages:
🇵🇹 água de rosas
🇮🇳 गुलाब जल
🇩🇪 Rosenwasser
🇮🇩 air mawar
🇺🇦 трояндова вода
🇵🇱 woda różana
🇯🇵 ローズウォーター
🇫🇷 eau de rose
🇪🇸 agua de rosas
🇹🇷 gül suyu
🇰🇷 장미수
🇸🇦 ماء الورد
🇨🇿 růžová voda
🇸🇰 růžová voda
🇨🇳 玫瑰水
🇸🇮 rožna voda
🇮🇸 rósavatn
🇰🇿 гүл суы
🇬🇪 ვარდის წყალი
🇦🇿 gül suyu
🇲🇽 agua de rosas
Etymology
The term 'rosewater' originates from the Middle English word 'roswater', which is derived from the Old French 'eau de rose' meaning 'water of roses'. The use of rosewater dates back thousands of years, with origins traced to ancient Persia, where it was utilized in both culinary and cosmetic applications. Historical texts suggest that rosewater was highly prized for its fragrant qualities and therapeutic benefits. In the medieval period, the popularity of rosewater spread across Europe, where it became a staple in both kitchens and apothecaries. It was often used in perfumes and as a flavoring agent in various dishes. The trade routes established during the Middle Ages facilitated the exchange of rosewater, contributing to its cultural significance across many regions. Today, rosewater remains a beloved ingredient in global cuisines, particularly in South Asian and Middle Eastern cooking.