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In this country we aren’t likely to think of roses as a flavoring ingredient in our cooking, but in other parts of the world, especially in the Arab regions, they have long been used to perfume spice blends and infuse water (rose water).
The garden variety of roses your most familiar with typically has flavors that are much less potent due to extensive crossbreeding aimed at maximizing appearance and not flavor. Older varieties are commercially grown in the Middle Eastern regions of Turkey, Iran and Morocco. The majority of these flowers are destined for rose water but some of these beautifully scented flowers will find a place in kitchens around the world. The use of flowers in cooking, while maybe not instantly recognizable, is really not all that uncommon – hibiscus, jasmine and lavender immediately come to mind. And of course what sophisticated cook doesn’t absolutely adore saffron? Rose petals are used in flavoring both savory and sweet dishes especially the musk-scented roses from Morocco. The delicate taste of dried roses is a bit sweet. Roses are a key ingredient in Ras el Hanout, in some French pepper blends and in a Tunisian Baharat. Dried Roses are popular in savory dishes including couscous, fish, rice and stews throughout the Arab world. In India they are used in kormas, marinades and in rice pudding while in Iran in a blend as a hearty rice flavoring and in Tunisia in several spice blends. They are two popular roses grown in this region – a less expensive red rose and the premium quality pink roses from Morocco. The roses must be picked early in the morning while the buds are still partially closed to maintain the maximum amount of fragrance. Since we had a customer request that we carry these we wanted to be sure that only offered the top grade pink roses. Rose petals partner well with apples, apricots, chicken, chestnuts, deserts, rice and pastries and works well in combination with cardamom, chili, cinnamon, cloves, coriander, cumin, pepper, saffron and turmeric. |
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