Rose Water in Beauty- and Skin-Care
Rose Water has been used in skincare for many centuries. This gentle natural ingredient has excellent skin enhancing benefits. It is very gentle and suitable for all skin types, even the most sensitive.
As one of gentlest astringents, it is often used as facial toner. It calms irritated and inflamed skin, and also helps clean and detoxify pores. Alteya’s Rose Water has excellent nourishing, toning and hydrating properties. Many use pure rose water to clear blemishes and imperfections, and promote even skin tone.
Also, it is said that the essential oils in rose water balance skin’s ph levels and rejuvenate tired, dull, mature skin. Some experts believe that rose water can be very helpful against sun damage and skin aging. A lot of research has been done on how rose oil and rose water might lessen the appearance of broken superficial capillaries and even skin tone and texture.
Adding Rose water to your daily skincare regimen will:
- help your skin look its best
- add the natural aroma of fresh roses in your daily skincare routine
- lessen your exposure to common synthetic chemicals used in conventional skincare
Also, the natural moisturizing and stimulating properties of Rose Water makes it a great addition to your hair care regime. It is suitable for healing minor scalp irritations and might help with dandruff. It is known to improve healthy hair growth and shine.
Rose Water in Aromatherapy
This gentle form of aromatherapy is suitable for sensitive people, pregnant women and kids. It contains all the plant essence components as essential oil and all beneficial qualities but it is gentler and does not have to be diluted.
The rejuvenating fragrance of fresh roses uplifts the spirits and harmonizes the mind. It has toning and restoring effect and is known to help emotional strength. The gentle rose fragrance stimulates our sensations, enhances romance and improves ability to love. Rose Water benefits emotional processing, empowers the mind and assist in decision-making and completion of projects. It is regarded as a mild sedative and anti-depressant. The Rose Water is increasingly used in treatments for conditions of stress, nervous tension and anxiety.
Spray your face, hair and body and breathe deep for one minute to clarify and soothe your mind. Use as a bathtub supplement for stress relief or spray your room, bed sheets, and clothing.
Rose Water in the Household
Rose Water provides a wonderful scent around the house by spraying rooms, wardrobes and draws. It clears stagnant, negative energy and brings freshness and serenity. The pure flower water works wonderfully as a linen and pillow spray and for scenting ironed clothes.
Rose Water in Foods and Beverages
The beautiful fragrance and multiple benefits of Rose Water have made it a valuable ingredient in various cuisines throughout the world. The aromatic Rose Water is used to flavor Baklava, ice cream, scones, and cakes, rice dishes and fruit salads.
Another benefit of pure Rose Water is that it can be used in many nutritious beverages. It is used as an addition to morning juice, tea, milk or plain glass of water. Just mix a teaspoon or two with your favorite drink and discover the full flavor of rose water. It is said that it aids digestion and enhances skin tone and complexion.
Rose water tantalizes the taste buds
BY CECE SULLIVAN SEATTLE TIMES HOME ECONOMISTRose water, the heady distillation of rose petals and steam, is something of an acquired taste for Western palates. Its scent may hint of secret gardens and distant nations, or perhaps it’s the overwhelming fragrance of a department-store perfume counter that comes to mind.
While never a fan of rose water’s taste, I admit to a fascination for a flavoring with such a rich history. The ancient Egyptians, Greeks and Romans extracted flavor from rose petals by steeping them in water or oil, and in the ninth century, Persia began the distillation of rose water.
But it’s a 10th-century physician named Avicenna who is most often credited with its discovery. “It was in his time that the use of rose water as a flavoring for food came into vogue in the lavish and sumptuous cuisine of the Arabs,” writes Alan Davidson in “The Penguin Companion to Food” (Penguin Books, 2002). “It was used to flavor a variety of dishes and even sprayed over the surface of the cooking pot.”
What drew me in to the wonders of rose water was a recent article in Gourmet magazine featuring a couple of Brits, Samuel and Samantha Clark, whose London restaurant, Moro, focuses on dishes from Morocco and Spain.
“Oranges and rose water are a traditional combination in Morocco,” write the Clarks in their book “Casa Moro” (Ebury Press, 2004) “and sometimes for breakfast we have freshly squeezed orange juice with a few splashes of rose water mixed in.”
The pairing sounded exotic and delicious, a concept worth exploring. I began experimenting with a few drops of the water in my own morning glass of orange juice. The flavor was an eye-opener. Fragrant and fresh with just a suggestion of rose, it transformed the simple glass of juice.
Further investigation uncovered a global pantry of ideas. Rose water is used in a variety of Indian curries, Greek pastries and MiddleEast dishes, including the candy Turkish Delight and a baklava that mixes pistachios with a rosewater-honey syrup. Marzipan, the sweet paste of ground almonds and sugar, was originally flavored with rose water.
The secret to using rose water as a flavoring is to add it in small amounts, then tasting and adjusting the flavor to taste. Pair it with spices such as cinnamon, nutmeg and cardamom, with citrus fruits, peaches, nuts and chocolate. Once opened, rose water should be stored in the refrigerator for freshness.
Rose water can be found at specialty-food stores and well-stocked supermarkets with other flavorings and extracts.
Rose Water in the Household
MAKES 6 ½CUPS
– 5 1/3 CUPS WATER
– 1 CUP GRANULATED SUGAR
– 1 1/3 CUPS FRESH LEMON JUICE (ABOUT 6 TO 7 LEMONS)
– 2 ½ TO 3 ½ TEASPOONS ROSE WATER
Combine water and sugar in a saucepan and heat over medium-low heat, stirring just until the sugar has dissolved. Remove from heat and cool. Stir in lemon juice and rose water to taste. Chill well before serving.
Peaches in Rosewater Syrup
MAKES 4 TO 6 SERVINGS
– 4 CUPS WATER
– 2 CUPS GRANULATED SUGAR
– 3 TABLESPOONS FRESH LEMON JUICE
– 2 CINNAMON STICKS
– ¼ TEASPOON GREEN CARDAMOM PODS
– OPTIONAL: 1 TABLESPOON DRIED ROSE BUDS (SEE NOTE)
– 1 TEASPOON ROSE WATER
– 4 RIPE BUT FIRM PEACHES – CRISP COOKIES
1. In a 3 ½-quart pan combine water, sugar, lemon juice, cinnamon and cardamom. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer gently 10 minutes. Stir in dried rose buds and rose water. Simmer 5 minutes. Remove from heat and cool 5 minutes.
2. Meanwhile, bring a pot of water to the boil. Remove from heat and add peaches. Time about 30 seconds or just until skins begin to loosen. Remove peaches and rinse gently with cool water. When cool enough to handle, slip off the skins. Cut peaches into quarters, discarding the pits, and put into a bowl.
3. Pour hot syrup over the peaches. Cool about 15 minutes, then place a piece of wax paper on top and weight with a small plate. Refrigerate several hours until peaches are chilled and have absorbed the flavors of the syrup. (These peaches should be served the same day they are made.)
4. Remove rose buds, cinnamon sticks and cardamom pods from syrup. Spoon peaches with some of the syrup in glass bowls and serve with cookies.
Almond-Rose Pound Cake
MAKES 12 TO 16 SLICES
– COOKING SPRAY
– 1 CUP UNSALTED BUTTER, CUT INTO PIECES
– ¼ CUP SLIVERED ALMONDS
– 1 2/3 CUPS GRANULATED SUGAR
– 5 LARGE EGGS
– 2 CUPS ALL-PURPOSE FLOUR
– ½ TEASPOON SALT
– 1 TEASPOON ROSE WATER
– ¼ CUP ROSE PRESERVES OR JAM (SEE NOTE)
– 1 TEASPOON ALMOND EXTRACT
– POWDERED SUGAR FOR DUSTING
1.Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.
2.Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften. Grind almonds finely in a food processor or blender and set aside.
3.When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.
4. Remove about a third of the batter and add rose water and jam, stirring until smooth. Stir the ground almonds and almond extract into the remaining batter. Spoon half of the almond batter into the prepared pan, spreading evenly. Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.
5. Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely. Dust with powdered sugar before serving.
Recipies adapted from “New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies” by Najmieh Batmanglij and from www.recipegoldmine.com