Rosewater or rose syrup ( Golâb, , Mây ward) is the hydrosol portion of the distillate of rose petals. Rosewater, itself a by-product of the production of rose oil for use in perfume, is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose perfumes are made from attar of roses or rose oil, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process first developed in Persia and Bulgaria. Rose water is a by-product of this process. Rosewater has a very distinctive flavour and is used heavily in South Asian, West Asian and Middle Eastern cuisine—especially in sweets. For example, rosewater gives loukoumia and gulab jamuns their distinctive flavours. In Iran it is also added to tea, ice cream, cookies and other sweets in small quantities. It is also a key

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