Rose Petals - How To Use
(Also known as Damask Rose or Rosa Rugosa)
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Can you eat rose petals?
Floral, Musky and Sweet, the Damask rose is the most common rose we use in cooking. Roses are most likely native to China, albeit the Damask Rose is most likely native to the MENA region. The petals and buds are used in sweet and savoury dishes and as decorations for cakes and desserts. Roses produce "rose ketones", which provide green notes, herby, woody and berry-like notes.
What flavours go with Rose Pettals?
- Apple
- Almond
- Apricot
- Cardamom
- Coffee
- Chocolate
- Coffee
- Cucumber
- Lemon
- Mellon
- Orange
- Saffron
Rose is as ever-present in Middle Eastern cuisines as is salt and pepper on a Western tabletop. When we think of the delicious dessert baklava we often find rose petals, as well as partners such as cardamom and saffron. Three of our Persian collection marry cardamom and rose petals together. Advieh Berenj for savoury rice and couscous, Advieh-E Halegh for desserts and baking and Advieh-E Khoresh for stewing such as lamb and beef, which is also rich in saffron.
Health Benefits
Delicious rose petal tea is often considered for soothing sore throats and its healing properties against liver infection. Sometimes the fibre from rose petals is recommended to alleviate constipation. Rose petals should not be confused with rosehip, which evidently is high in Vitamin C.
Interesting Facts
- The cultivation of roses originated over 5000 years ago by the ancient Chinese civilisations. They would pride roses on their beauty, perfume and healing properties. Five thousand years later, the principles haven't changed.
- The Romans wore roses as decorative crowns to protect against hangovers. If only this might be true.
- During the 7th Century, the Persians manipulated the cooking process by extracting the oils from roses for flavour.
- In Victorian England, rose-petal sandwiches were a fine afternoon tea treat. Bring them back, we say, just for curiosity if not for the possible great taste. On April 25th, "St. Mark's Day", Venetian men would give rosebuds to demonstrate their love, similar to how some do on Valentine's Day with long stem roses on February 14th.
- In the western region of Saudi Arabia, the city of Taif is known for harvesting the world's most prized rose oil used in high-end perfumery houses. It has a deeper intensity than the more popular Damask rose with soft powderiness. To process 10g of Taif rose oil takes about 40,000 roses.
Chief flavour compound
Geraniol: (floral, sweet and lingering) Roses do have many other flavour compounds. Other geraniol-based spices that complement rose are ginger and nutmeg. Their most effective flavour compounds are oil soluble. For this reason, rose works better in a water-based way, because of its potency.
Blends to try with Rose Petals
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Advieh-E Khoresh £8.95
Introducing Advieh-E Khoresh- Great Taste Award winner-2022. This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. Balance & luxury come together in this deluxe blend with black lime, rose petal and saffron, as the main ingredients. All-natural, salt-free and vegan. Just a pinch of this blend offers incredible depth with an aromatic scent.
Endless culinary adventures - Traditionally, this blend is added to stews, casseroles, and grilled meats such as lamb kebabs, but our customers have also loved it on chicken thigh tray bakes, risotto, and roast potatoes.
At Cameler Spice Co., we take pride in milling and blending our spices in-house. We do our utmost to use the freshest cooking spices within one year from field to jar. Our main objective is to minimize our supply chain by sourcing ingredients directly from regenerative farms. Indulge in the rich flavours of Advieh-E Khoresh for up to two years, meticulously handwritten on the lid for a personal touch.
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Advieh Berenj £8.95
Introducing Advieh Berenj - This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. A balanced blend of cardamom, rose petal, turmeric, and other spices that create floral warm and woody notes. All-natural, salt-free, and vegan. Advieh Berenj is sometimes known as Advieh Polo.
Endless culinary adventures - Berenj's mild floral notes have a subtle intensity that elevates rice and pilaf dishes. It can be used in a couscous salad or with quinoa to add a rich aroma and flavour. Customers have also used this blend in a dirty chai latte! This warming spice mix is perfect for the delicious mixed rice dish 'Loobia Polo' and the crispy Persian rice recipe 'Tahdig'.
At Cameler Spice Co., we take pride in milling and blending our spices in-house. We do our utmost to use the freshest cooking spices within one year from field to jar. Our main objective is to minimize our supply chain by sourcing ingredients directly from regenerative farms. Indulge in the rich flavours of Advieh Berenj for up to two years, meticulously handwritten on the lid for a personal touch.
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Advieh-E Halegh £8.95
Introducing Advieh-E Halegh- Award-winning. This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. Advieh-E Halegh offers a tantalizingly delicate fragrance with the delectable sweetness of cinnamon, cloves and rose petals. This blend lends itself to flavours of rhubarb and orange. All-natural, salt-free and vegan.
Endless culinary adventures - This blend is perfect for enhancing a variety of sweet treats like cakes, puddings, biscuits, crumbles and more! Even stir it into breakfast smoothies or overnight oats with grated apples. Get inspired with our Persian rice pudding recipe, or elevate a refreshing orange sorbet.
At Cameler Spice Co., we take pride in milling and blending our spices in-house. We do our utmost to use the freshest cooking spices within one year from field to jar. Our main objective is to minimize our supply chain by sourcing ingredients directly from regenerative farms. Indulge in the rich flavours of Advieh-E Halegh for up to two years, meticulously handwritten on the lid for a personal touch.