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.
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.