We found it: a rose water for the floral-shy that will add a uniquely aromatic boost to sweet and savory dishes alike. Clean, aromatic and balanced, this rose water from Maalouf, a small producer from Lebanon, stands out for its sweet, true rose flavor. It’s the most approachable version we’ve tried. Unlike most rose waters, which taste as perfumey as they smell, this one won’t overpower dishes (or palates). A perfect entry point for those new to using floral flavors, as well as a favorite for more experienced cooks, Maalouf’s rose water finishes without any bitterness or astringency. Chafic Maalouf distills his rose water the traditional way: he collects petals from from Rosa damascena, the coveted Damask rose, at peak bloom in the month of May, then transfers them to craft distillation pots to extract rose water drop by drop.

​Note that while more delicate and subtle than other rose waters, a little goes a long way with this ingredient: mix into dishes sparingly at first and build until you find your ideal level of rose.

A cousin of the more common rose water, orange blossom water adds a light floral accent to savory and sweet dishes alike. Maalouf’s version is one of our favorites: less perfumey than supermarket brands with a floral nose and a clean finish. Its notes of orange fruit and blossoms (the white flowers that grow on orange trees) impart a bright honeysuckle flavor to dishes. Owner Chafic Maalouf gently simmers the petals of Seville orange trees and captures their steam in traditional distillation pots, for pure, clean aroma and flavor. While Maalouf’s take is more delicate and subtle than other flower waters we’ve tried—it lacks the signature bitterness of other versions—its flavor is potent: start with a little and increase as needed.

A small-batch product perfect for the holidays, these sustainably farmed edible hibiscus flowers bring berry-like sweetness to everything from drinks to desserts. Each jar contains 11 blooms packed in flavorful syrup that can be incorporated into drinks, dressings and dishes even once the flowers are finished. A bright, lively red, the hibiscus blossoms look almost like candy and taste of red berries and pomegranate.

You really should be cooking with hibiscus. Though it’s native to tropical Africa, hibiscus has made a significant splash in cuisines across the world. This dried hibiscus is sourced from Mexico and, when steeped in liquid, produces the most stunning berry-hued nectar. It’s flavor is pungent—almost like a more-nuanced cranberry—with a fruity-floral brightness balanced by an earthy must. It beautifully cuts through cloying sweets, brings color and complexity to drinks and dressings and, when cooked into a savory preparation, offers an unexpected tang and hearty texture.