A prickly bush or shrub that typically bears red, pink, yellow, or white fragrant flowers, widely grown as an ornamental. 

Roses have been used for centuries for their aesthetic appeal but they have very practical uses for our general wellbeing too.  Rose oils are used in aromatherapy to relive stress and also as part of skin care routines for dry or ageing skins.  I realise now why my elderly Indian aunties smell of roses!

Roses are also edible and have such a delicate flavour for baking.  You can use rose syrup or rosewater. The syrup has a stronger flavour and also gives the added pinky colouring whereas rosewater is much more subtle.   I find it’s best to add this as close to the end of the preparation process as possible.

I also use them for decoration – as petals to pretty up salads and whole to decorate cakes.  Just be sure to give them a really good wash in case they’ve been sprayed with preservatives or pesticides.

Recipes using rose flavours

3 responses to “Rose

  1. Pingback: A rose inspired ‘Falooda’ cheesecake for a hot and humid day | The Botanical Baker

  2. Pingback: Food Bloggers Unplugged | The Botanical Baker

  3. Pingback: Spring flowers – just in time to eat! | The Botanical Baker

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