Red Rose Petals

Red rose petals, edible petals for desserts, tea and oriental cooking

In our cooking, roses are not necessarily thought of as a spice, but in the Arabic and Persian world they are, in the most varied ways. Our red rose petals are harvested early in the morning, because the aroma is most concentrated at that time. Gently dried, they keep their bright colour and their fine, floral scent. Sorted and packed by us in Klingenberg am Main.

How to use

For flavouring sugar for pudding, cake and pastries, in jams and as a decorative finish over cucumber salad with yoghurt. Classically in oriental rice dishes, over couscous and tagines as well as an edible decoration on cakes and pralines. Also for flower tea and homemade rose syrup.

Important: Scatter the petals over the dish only just before serving so they keep their colour and shape. Store dry, dark and well sealed.

At a glance

• Edible red rose petals, harvested early in the morning
• Gently dried, with bright colour and a floral scent
• For desserts, tea, jams and oriental dishes
• Also as an edible, decorative garnish
• Sorted and packed in Klingenberg am Main

Goes well with

For oriental dishes, our Raz el Hanout and the Oriental Vegetable Magic with rose petals fit. For floral accents in dessert cooking we recommend our lavender flowers. More in our spices.

Frequently Asked Questions

Can you eat the rose petals?
Yes, they are edible, gently dried petals. They are suitable as an ingredient and as an edible decoration.

What do I use red rose petals for?
For flavouring sugar and jams, in oriental rice dishes and tagines, over yoghurt and salads, in flower tea as well as a decoration on cakes, desserts and pralines.

Do the rose petals taste of rose?
They bring a fine, floral scent and a delicate rose note. Dose them sparingly, then the aroma stays elegant and not perfumed.

How is it best to store them?
Dry, dark and well sealed, so that colour and aroma are preserved as long as possible.