Orange flower water is a fragrant aromatic product obtained by distilling fresh bitter orange blossoms. It is traditionally used as a flavoring in various desserts and beverages across Mediterranean, Middle Eastern, and North African cuisines.
How it is made
Orange flower water is a byproduct of steam distillation of fresh bitter orange blossoms during the extraction of their essential oil. The process captures the aromatic essence of the flowers in water form.
History
This aromatic water has been traditionally used across the Mediterranean and Middle East for centuries. It holds cultural significance in regions like Greece, where it is called 'antonero,' and in North Africa, where it is known as 'Ilma Jar' or 'May Zahar,' often incorporated into both culinary and ceremonial practices.
How it is served
Orange flower water is used to flavor various desserts such as French gibassier, Spanish king cake, and Moroccan pastries. It is also added to beverages like coffee and tea, and used in some cocktails. In some cultures, it is served as a fragrant hand rinse for guests before meals.
Adapted from the Russian Wikipedia article Флёрдоранжевая вода, available under CC BY-SA 4.0.