rose petals

whole petals
4.8
based on 71 reviews
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0.07 oz
75¢
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0.2 oz
$3
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These deep-red to bright-pink dried rose petals are even more fragrant than their fresh counterparts. They have a slight fruity taste with a hint of astringency and are used in syrup or other infusions for ultimately adding a delicate taste and floral aroma to confections and beverages.

Culinary use of rose petals—including teas, herbals, cooking and baking—is common in throughout the Middle East, China, Morocco, and India. The two oldest recipes using them are the dessert, Turkish Delight, and the Moroccan spice blend, ras el hanout, where dried the rose petals soften the sharpness of this exotic, complicated blend of up to 80 spices.
QUICK INFO
rose petals , whole petals
INGREDIENTS
Rose petals (R. gallica)
TASTING NOTES
Herby-sweet in flavor, with a lingering delicate floral note.
AROMA
Decided floral in aroma, with hints of muskiness. Sweet undertones.
CHARACTERISTICS
Deep magenta-red tipped petals presenting a gradient of pink hues to cream-colored bases. Dry and papery.
STORAGE TIPS
Substitute rose petals for rose water (a rose petal infusion). Rose water will be stronger, adjust amounts accordingly. Alternatively: rose hips (if mild tartness is acceptable)or lavender for floral aroma and delicate flavor. Note: lavender has distinctive smell that will be identified.
PAIRINGS
Pair with ginger for warmth and pungency; pair with vanilla to enhance the soft sweetness; pair with cinnamon for both warm pungency and sweetness.
USAGE
Used to decorate baked goods; infused for a floral hint in puddings and creams; added to savor dishes for fresh green notes.
PLANT PART
petals
PROCESSING / FORM
whole petals
BOTANICAL NAME
Rosa gallica
VOLUME
0.3 oz (9 g) per 1/2 cup
ORIGIN
Pakistan
BOTANICAL NAME
Rosa gallica
AKA
Gallic rose
French rose
rose of Provins
Rosa gallica is one of the oldest species of rose. Its fragrant blossoms have been cultivated in herb gardens for centuries and it is the genetic ancestor of many other varieties and cultivars including the popular Damask rose.

R. gallica was believed to have been cultivated and enjoyed by Greeks and Romans in ancient times, but it has a rich recorded history that is more recent in the small medieval town of Provins, France.

Legend suggests that a gallica bush was brought to the area by Thibaut IV upon returning from the Middle East after the Crusades. An entire industry developed around the flower and was perpetuated for the next six centuries. It was made into jams, jellies, and was infused in honeys; It was also used in so many syrups, tonics, lotions, and balms that a planted gallica near a storefront became the local symbol marking the shop as an apothecary. The flower became known in France as the Provins Rose, or as the Apothecary Rose which is still a moniker used today.

The War of the Roses in the 15th century pitted the House of York's white-rose emblem (Rosa alba) against the House of Lancaster's red-rose emblem (Rosa gallica). King Henry VII, the first Tudor, with his Lancastrian red rose, was the victor. He chose to merge the emblems of the red gallica with the white alba of his bride's York heritage thus resulting in the heraldic emblem of the Tudor Rose, or the Rose of England.
USAGE HINT

Sprinkle some rose bud petals in your ice tray. The decorative cubes will add a subtle hint of flavor and a beauty to iced teas.

QUICK FACT

Ancient Romans believed that adding rose petals in wine would prevent drunkenness or hangovers. Nope.

 
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REVIEWS (71)