Orange blossom water
Orange blossom water is the stronger of Rose and Orange blossom water and is distilled from the fragrant blossoms of Seville oranges.
The bitter orange from China was introduced to Spain by the Moors in the eighth century and was planted in the beautiful courtyards of the Alhambra in Granada, and throughout the south of Spain and has become known as the Seville orange.
The orange is flavoured for its fresh citrus scent more than its bitter fruit, and its floral water is a popular flavouring in Moroccan, Persian and Arabic cooking.
The trick with orange blossom is to use very little, to give the merest hint of fragrance.
Orange blosssom is a delightful match for apricots, figs, strawberries, rhubarb, pears and dates. Add a few drops to fruit salads, stewed or poached fruit and fruit crepes.
Orange blossom is widely used in Moroccan tagines, add a few drops to Chicken with apricots and almonds, or lamb tagine with dates, for a light and fragrant finish to a dish, these are added just before serving. A few drops are also added to Persian or Arabic rice dishes, where it adds an irresistibly exotic touch.