Dried rose petal

The dried rose petal of commerce is drawn almost entirely from two species: Rosa damascena, the damask rose, prized for rose otto and culinary use, and Rosa centifolia, the cabbage or Provence rose, favoured for absolute extraction. The aroma sits on three legs: geraniol and citronellol, which give the green-citrus lift; 2-phenylethanol, which carries the honeyed fruit depth; and damascenone plus damascones, ketones so powerful that one part per billion is detectable and which account for the signature 'rose' note in wine, tea and fruit. Four origins dominate the world supply: the Bulgarian Valley of Roses around Kazanlak, where cool misty mornings slow petal metabolism and lift yield; the Iranian city of Kashan and the surrounding Baharestan villages, whose Mohammadi rose (R. damascena trigintipetala) underpins gulab and advieh; Kelaat Mgouna and the Dades Valley in the Moroccan Anti-Atlas, home of the annual rose festival and the foundation of eau de rose for ras el hanout; and Isparta in the Turkish Taurus, now the largest producer by volume of rose oil. Culinary uses span the Persian advieh spice blend for rice and stews; the Moroccan ras el hanout; Indian gulkand rose-petal jam preserved by sun fermentation; Turkish lokum (Turkish delight) and rose-infused sherbets; and Levantine syrup and rice pudding.