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.
Rose petals (R. gallica)
Herby-sweet in flavor, with a lingering delicate floral note.
Decided floral in aroma, with hints of muskiness. Sweet undertones.
Deep magenta-red tipped petals presenting a gradient of pink hues to cream-colored bases. Dry and papery.
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.
Pair with ginger for warmth and pungency; pair with vanilla to enhance the soft sweetness; pair with cinnamon for both warm pungency and sweetness.
Used to decorate baked goods; infused for a floral hint in puddings and creams; added to savor dishes for fresh green notes.
PROCESSING / FORM
0.3 oz (9 g) per 1/2 cup
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.
Ancient Romans believed that adding rose petals in wine would prevent drunkenness or hangovers. Nope.