Rose Petal

Rose petals are the loose petals of the rose, separated and dried flat rather than left closed in the bud. They are thin and papery, sweetly floral in scent and mildly sweet in flavour, and because they are already open they release their fragrance faster and scatter more evenly than whole buds do.

Dried rose petals are also called edible rose petals or gulab petals. They keep a soft pink to deep red colour, with some natural variation from petal to petal, and they taste light, sweet and faintly tannic. Use them whole for decoration, crush them into sugar, salt or spice blends, or grind a few to a fine powder with a mortar and pestle for baking and desserts.

How to use it

Stir them into puddings, pastries and confections for a delicate rose note, or steep them in tea and cold drinks. A pinch lifts rice, stews and marinades with a floral edge, and the petals scatter neatly over cakes, salads and glasses as a garnish. They are also a common ingredient in skincare and bath preparations, valued for their scent and appearance. Crush a pinch between your fingers before it goes into the pot so the aroma releases straight away.

Details

Also known as

Dried Rose Petals, Rosenblätter, Pétales de Rose, Pétalos de Rosa
Arabic: بتلات الورد
French: Pétales de Rose
Japanese: ローズペタル