Rose water is a perfumed fluid that is obtained from Damask rose. Rose water is obtained from the distillation of fresh rose flowers and its combination with water, which should be kept in dishes containing a small amount of air. Rose water is one of the most popular drinks in traditional medicine. The original Rose water is, transparent, clear, without precipitate, and the smell of it is a mild flavor and no smell of rancidity. The taste of rose water is also heavy and bitter, which is one of the most important signs of the original Rose water. Rose is Native Iranian plant which had not been inhabited by any other region except Iran until 350 years ago. During the Safavi dynasty and the Ottoman government, this flower and all the rose essential oil extraction equipment from Iran were taken to Turkey, and then to Syria and Bulgaria.
There are a wide variety of uses. It is used for perfume, as well as health tonics, and beauty elixirs. But it is used traditionally in cooking in Iran. This is what comes as a surprise to some. When you smell pure rose water, the scent should be like the smell of the flower itself when it has just been picked. And when you use it to cook, the dish will carry the fragrance of the flowers.
Rose water extract has antiviral and bacterial effects, antispasmodic, antiseptic and sedative effects. Rose water is used for making of sweets, jams and its extraction used for pharmaceutical and food industries. Rose water is also effective for the removal of bouts of the body. To do so, mix some Rose water with a baking soda to obtain a soft paste. Then put this paste on your bouts for an hour or all night during sleep. In addition, the rose water helps cleanse the pores of the skin due to its disinfecting properties and prevents acne from acne.
Roses are very volatile fragrance flower. In the direct sunlight, the breeze will allow its fragrance to escape in a minute. Therefore the flowers must have picked in the morning. The roses will be transferred to the processing facility where they are distilled to make both the precious oil and the water. The process, from harvest to distillation, must happen within twenty-four hours of the picking, or the quality is inferior.
In terms of quality, it is superior here. The experts called the method golabe do atishe, or double-fired rose water. They toss the flowers, and pour rose water on top of the petals instead of pure water which is used in other places. So their rose water is essentially rose water that is heated twice. This is what allows for the potency and high quality of the product. In terms of scent and quality, this rose water is the best in the world.
According to historical documents, the main orgin of the production of rose water in Iran was Fars province, the historical city of Ghor and Meyman section. Today, however, the city of Kashan with its parts of Ghamsar and Niasar has the largest production facilities for the production of rose water.
Qamsar is a small village in the Isfahan Province of central Iran. As the village is small, the most suitable accommodation and dining options can be found in the nearby town of Kashan. Kashan is an ancient desert oasis town with a rich history of carpet weaving and other arts presented within a lively main bazaar in a city center full of well preserved, stunning examples of Persian architecture. American, British and Australian tourists require a travel guide to visit, but the sights, sounds and, during rose harvest season, the scents are sure not to disappoint.