Flowers of the East at the table
Edible dried flowers are a broad family of unrelated plants united by their aromatic use in tea, sweets, rice and distilled waters. The best known is the Damask rose (Rosa damascena, Rosaceae), whose petals and buds are used; jasmine (Jasminum sambac and the larger J. grandiflorum, Oleaceae), used as whole flowers; and the bitter-orange blossom (Citrus aurantium, Rutaceae), used as petals and buds. In Egypt and the Levant the rose is ward jouri or ward baladi, in the Gulf the Taif rose is the famous type, and orange blossom is zahr al-naranj or qaddah in the Levant and Tunisia.
Damascus, Taif, Fayoum and Kashan have distilled rose water since Abbasid times, and the sweets of Baghdad and the Levant, the rice of the Gulf and the muhallabia of Egypt were never complete without a touch of rose or blossom water. Today dried rose also goes into tea blends and spice mixes such as biryani and machboos spices and Moroccan ras el hanout.
Types, varieties and origins
Dried Damask rose
The pink Damask rose with the classic perfume, grown in Al-Marah in Syria, Kashan in Iran, Isparta in Turkey and Bulgaria, picked at dawn before the sun opens the flowers. Top grade is whole buds of bright pink colour with a sweet floral aroma, used in tea, sweets and spice blends.
Dried Taif rose
A strain of Damask rose grown in the Al-Hada and Al-Shafa mountains of Taif, Saudi Arabia, at around 1,800 metres, harvested in a short season from March to April. It is among the most expensive roses in the world and mostly goes to distillation; the dried form has a stronger, deeper perfume and darker colour, and is sought in the Gulf for tea, coffee and rice.
Dried jasmine flowers
Small white flowers that turn ivory on drying, from Arabian jasmine (full) or the large-flowered jasmine grown in Egypt (the world's largest producer of its absolute, in Gharbia and Menoufia) and India. Used to scent green and black tea and in infusions.
Dried orange blossoms
Creamy-white petals and buds of the bitter-orange tree with a sweet, floral-citrus scent. Origins are Tunisia (Nabeul), Morocco, Egypt and Lebanon. Used in Lebanese white coffee, tea and sweets, and the raw material of orange-blossom water.
Kardish (Bukhari) flowers
Known in Iraqi and Gulf markets as ward kardish or Bukhari flowers: small dark rose buds traditionally brought from Central Asia and Iran, used whole in tea and coffee and to garnish rice, with a deeper, less sweet aroma than Damask.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| Damask rose | Syria, Iran, Turkey, Bulgaria | Classic sweet rose | Tea, sweets, rice spices |
| Taif rose | Taif, Saudi Arabia | Deep, luxurious perfume | Gulf tea and coffee, rice |
| Jasmine | Egypt, India | Soft, heady floral | Scenting tea |
| Orange blossom | Tunisia, Morocco, Egypt, Lebanon | Sweet, citrusy, fresh | White coffee, sweets, infusions |
| Bukhari (Kardish) flowers | Central Asia, Iran | Dark, deep, less sweet | Tea and coffee, rice garnish |
Quality standards and grades
There is no single ISO standard for edible flowers; the trade relies on the Egyptian Standards for dried aromatic plants, the European Pharmacopoeia monographs for rose petals (Rosae flos) and bitter-orange flower (Aurantii amari flos), the general ESA specifications for dried herbs and EU pesticide limits for imported flowers. Grade is set by colour, bud integrity, aroma, the share of broken petals and stems, and for jasmine the share of whole unbroken flowers.
| Parameter | Typical acceptable range | Note |
|---|---|---|
| Moisture | ≤ 10–12 % | Petals absorb moisture quickly |
| Volatile oil (rose) | 0.02–0.05 % typical | Naturally very low; aroma is the measure |
| Volatile oil (orange blossom) | 0.1–0.3 % typical | — |
| Whole buds (first grade) | ≥ 85 % | Remainder loose petals |
| Stems and excess calyx | ≤ 3 % | — |
| Total ash | ≤ 8 % | — |
| Artificial colourants | Zero | Dyed petals are rejected |
| Pesticides | Within EU MRLs | Important for imported flowers |
By eye: a bright natural colour with slight variation rather than perfect uniformity (uniformity suggests dye), and closed intact buds. By nose: a clean, distinct floral aroma without mustiness. By hand: dry and brittle, never sticky. To test for dye, steep a few petals in warm water: natural colour releases gently into a pale pink, while dye turns the water a harsh red.
Whole, broken and ground
Flowers are dried in shade or in dryers at 35–40 °C within hours of picking to keep colour and scent, and are never toasted. They are sold as whole buds for tea and garnish, loose petals for sweets, and fine powder for spice blends (biryani, machboos, ras el hanout) and fine confectionery. Powder loses its perfume within months, so grind small amounts as needed.
Culinary uses
- Egypt: rose and blossom water in muhallabia, rice pudding, kunafa and qatayef; rose petals to decorate sweets; jasmine in some tea blends.
- Iraq: dried rose in biryani and dolma spices and in black tea (rose tea); petals over zarda and Turkish delight.
- Levant: white coffee with orange blossom; blossom water in maamoul, namoura and muhallabia; rose in Damascus rose syrup.
- Gulf: Taif rose in Arabic coffee, tea, machboos and saffron milk; orange blossom in white coffee and sweets.
Dosage: one teaspoon of buds per teapot, half a teaspoon of rose powder per kilogram of rice or spice blend, and a few petals for garnish. Rose pairs with cardamom, saffron, pistachio and milk; orange blossom with honey, almonds and hot water; jasmine with green tea.
Storage and shelf life
Flowers are among the most light-, heat- and moisture-sensitive products in the attar's shop: keep them in opaque airtight packs in a cool dry place, away from strong-smelling spices. Buds keep their quality for 12 months, petals and powder for 6–9 months. Fading colour, a damp smell or insects mean the lot is spent.
Traditional and health benefits
Arab medicine used rose tea to calm the nerves, stomach and throat; orange blossom (white coffee) for relaxation, sleep and infant colic; and jasmine as a refreshing calmative. Studies note that rose petals are rich in polyphenols and vitamin C with antioxidant activity, and that edible flowers are generally safe in culinary quantities, with attention to pollen allergies in some people.
The Sheikh Al-Attareen range
- Dried Damask Rose
- Dried Taif Rose
- Dried Jasmine Flowers
- Dried Orange Blossoms
- Kardish (Bukhari) Flowers
We import roses from Al-Marah, Iran and Taif, and jasmine and orange blossom from Egyptian and Tunisian farms, and reject any lot that is dyed or fumigated with non-food agents. Our Mansoura laboratory checks moisture, colour, whole-bud ratio and foreign matter before the flowers are packed in opaque packs. Available in our Egypt, Iraq and Syria branches and through the online store.
Frequently asked questions
Is all dried rose edible?
No; decorative dried roses may be sprayed with pesticides or preservatives. Buy food-grade rose only from a trusted attar.
What is the difference between Damask and Taif rose?
Taif is a Damask strain grown in the Taif mountains, stronger in perfume, higher in price and shorter in season; Damask is more widely available and better for daily use.
How do I know the rose is not dyed?
Steep petals in warm water: natural gives a pale pink, dyed gives a harsh red. Natural colour also varies slightly from bud to bud.
Can I make rose water at home from dried rose?
You can make a fragrant infusion by steeping petals in hot water, but it is far lighter than distilled rose water, which requires steam distillation.