Instructions: Roses originated probably in ancient Persia and Babylon. Persia apparently was exporting rose water and rose wine to distant places such as China two thousand years ago. It was the Persians and the Arabs who developed a taste for rose water which they used not only for medicinal purposes in perfumes and cosmetics but in all kinds of dishes from pilaffs to desserts. Rose water came to Europe with the Crusaders. It is extracted from the petals either by steam distillation under pressure or water. According to food writer Helen Saberi it takes thirty roses to produce one drop of oil or 60000 roses for one ounce.

Is diluted rose essence it is made from deep red roses which are grown exclusively for their fine fragrance. Saffron An aromatic yellow spice with a unique taste. It gives a golden yellow colour to foods. Sold as threads of bright orange red colour they should be soaked and ground to extract the colour. Powdered saffron is less expensive but has an inferior taste.

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