The time has come to write that article. That’s how we feel it. There a lot of reasons showed up and that’s normal. Why? It’s quite simple… The time that we’ve spent, and continue spending in getting to know our beloved oil-bearing rose that’s constantly amazing us with its unique qualities in the culinary art. It’s flavor qualities never stops to amaze us, inspire us and push us towards even more daring experiments with its soul.
Here is the time to confirm our statement – yes, the rose has its soul – especially when related to its taste qualities, that we’d like to divide into states. They are…
A sticky, slightly jelly and uniquely delicious form of the rose, also known as rose jam. You can usually find it on top of tarts, pancakes, and ice-creams, but not only. Especially favorable use for the rose jam is including it in sauces which are perfect for red and game meats.
At first glance, it can easily be mistaken for pure water, but when you get closer, the strong aroma of the rose Damascena gives away its true nature – pure rose water for cooking. This interesting rose state can be found in many various and unexpected places. From refreshing cocktails and drinks, through wonderful pastries and baked goods, to sophisticated gourmet dishes.
The dry one is the prettiest state of them all – maybe because it’s actually the dried rose petals by itself. You can find it as a beautiful decoration on cakes, sweet and salty dishes and special appetizers. The most common use though is in a porcelain cup or glass, where it takes its familiar role of a rose tea.
It doesn’t matter in what form exactly you will find the rose – just invest some imagination and it will gift you with its strong and beautiful aroma in every culinary work of art that you get yourself into.