| Mustapha's Moroccan Rose Water |  | Brand: Haddouch Gourmet, Inc.
Buy New: $7.50
as of 7/30/2010 10:35 EDT details
Seller: Haddouch Gourmet Imports, Inc.
Rating:  2 reviews
Sales Rank: 7,713
Country: Morocco
Media: Misc.
Size: 3.3 oz bottle
Shipping Weight (lbs): 0.2
ASIN: B000LVKYFO
Promotion: Data not available Terms and Conditions
Availability: Usually ships in 1-2 business days
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| Features:
| | Traditional Moroccan Flavoring | | | Used in Sweet and Savory Recipes | | | Made from Moroccan grown rose petals |
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Product Description
Rose water is a distillation of rose petals that has the intensely perfumy flavor and fragrance of its source. Rose water has been a popular flavoring for millennia in the cuisines of North Africa, Middle East, India and China. Morocco is especially know for its fields of roses that are used to produce some of the most fragrant rose water available - indeed most "French" rose water is produced in Morocco.
As early as the third century essences were made from rose petals using fairly crude methods. It wasn't until the 10th century that Avicenna, an Arab physician of discovered how to extract the essential oil from the flowers, and invented rosewater proper. Its popularity with food quickly spread throughout Europe and made its way into sweet and savory dishes, many of which are still popular today.
Rose water is known as Ma Ward in Morocco, and Mustapha's is produced from the finest source, rosebuds grown on the high central plains of the Dades Valley and then distilled near by in El Kelaa des Mgouna, and it is some of the most fragrant we've ever tasted.
A few drops streaked through cream, crème fraîche, custards, creamed rice puddings, ice cream, baked semolina sweetmeats, fruit fools, sugar syrups and fruit salads, add an element of surprise. It's divine incorporated into sweet Middle Eastern pastries, and a little swirled through Khoshaf, a salad of dried fruit, pistachio nuts and almonds, is heavenly. It is also used in numerous savory dishes.
The trick with both orange blossom water and rose water is to use very little, to give the merest hint of fragrance. Oh, yes, when you've used it all, the blue bottle makes a marvelous bud vase.
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| Customer Reviews:
Roses in your Food? March 22, 2009
D. Michael Sanford
2 out of 2 found this review helpful
This stuff is amazing. I love to cook. I also like to try exotic seasonings, spices and flavors to enlighten my dishes especially rice and couscous which can be horribly bland when eaten "naked." The ingredient list for many middle eastern dishes call for rose water including Baklava the yummiest of all desserts. Anyway, I love this in rice and couscous with a shred or two of spanish saffron to add a hint of luxury. You can add this to about anything that doesn't have an overbearing flavor of its own. Since you use very little of this ingredient in cooking you don't want to use it with a bunch of other ingredients. Rose water needs to be pretty much by itself.
Delightfully exotic January 8, 2008
Timothy H. Kepple (Lander, WY United States)
2 out of 2 found this review helpful
It was exactly what I expected, but with a dash of exotic far-away lands thrown in for good measure.
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