Darra Goldstein

Flowers

Appears in
Oxford Companion to Sugar and Sweets
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About
Orange flower water (orange blossom water) is distilled from the blossoms of the bitter orange. Used for compotes, puddings, pastries, and occasionally savory foods, orange flower water was the main flavoring in Europe before vanilla became available. It is still widely used in the Middle East.

Rosewater is more delicate than orange flower water. Both the water and essential oil are used in the Middle East, Balkans, and India for puddings, pastries, sorbets, and confectionery, including Turkish delight. See flower waters.