Rose Petals - How To Use

(Also known as Damask Rose or Rosa Rugosa)

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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. 

Health

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 originates 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 worlds most prized rose oil used in high-end perfumery houses. It has a deep 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 compliment rose are ginger and nutmeg. Roses most effective flavour compounds are oil soluble. For this reason, rose works better in a water-based way, because of its potency.