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Culinary rose water


Culinary rosewater has been used as a flavouring for centuries in Middle Eastern, Indian and Chinese cuisines.

It can be added to jellies and syrups, and traditionally it is often sprinkled over cakes and traditional puddings .

Keep your rosewater refrigerated.

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Samaria Farm natural rose water can be a staple in your pantry, for infusing everything from cakes to rice.

Rose water has a long culinary history, originating with the Persians and spreading across the medieval Islamic world. Today, from the Middle East to North Africa to South Asia, rose water may be used to flavor both sweet and savory dishes. It’s a key ingredient in sweets like lokum (Turkish delight), marzipan, and gulab jamun. Even rice dishes and meats like lamb can be enhanced with the delicate, sweet aroma of rose water.

Use a delicate hand when starting out with rose water. The right amount can be just delightful!

Add a few drops to iced tea or lemonade, lightly drizzle it over berries or melon, or add a splash to rice pudding. Add it to whipped cream and serve with fruit or cake.

Read these delicious rosewater recipes on the SBS website.

Additional information

Available for home or commercial use

100 ml, 350 ml, 1 litre, 2 litres


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