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.

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, in Ras el Hanout, over couscous and tagines as well as an edible decoration on cakes and pralines. Also for flower tea and homemade rose syrup.

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
• Workshop quality from 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.

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