The dried rosebuds come from the Orient, more precisely from the Maghreb. This part of the globe uses them for various recipes, spice mixes and wellness purposes.

Roses have been cultivated in China and Persia for five thousand years and in Greece since the Bronze Age.

Ancient literature and poetry often refer to the rose, without it being easy to define the species or variety with certainty. Herodotus reports that King Midas in the sixth century BC. AD, when he was expelled from Lydia by the Persian armies, took his roses to exile in Macedonia.

And the Greek naturalist, Theophrastus, describes a rose with many petals, a form of Rosa canina, grown in gardens.

He describes red, pink and white roses, and notes the intensity of the fragrance of the Cyrene rose.

The petals of roses can perfume sugar, tea, be the base of liquors, jams, rose water can be used to flavor cakes, sweets.

The oldest uses of pimples and rose petals in the kitchen date back to 140 BC. Since Antiquity, we have been mixing spices with flowers all over the Mediterranean.

The fresh rose is used in cooking in India, Asia, the Maghreb countries to make syrups, traditional pastries, confectionery, scented semolina (taboulés), rice, vegetable curries...

Nicknamed "Queen of flowers", the rose is particularly appreciated in cooking for its very refined, elegant perfume

The rosebuds serve for many preparations such as marinades for fish and meats.

It is also part of the emblematic spice mix “Ras el Hanout” that is widely used in the Maghreb cuisine.

© 2018 Wessel Woortman

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