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.
Like rose water, orange blossom water can trace its origins to Persian court. Treasured for its unique flavor and heady scent, orange blossom water proliferated throughout the Mediterranean, Middle East and France, finding its way into sweets ranging from baklava to puff pastry and meringues. Distilled flower waters lend themselves beautifully to baking, as they are extracted through steam and thrive in humid cooking environments.
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Orange blossom water works well anywhere you want to add a floral hint. Add a splash—start with just a teaspoon since a little goes a long way—to the glaze of Swedish Cardamom Buns (Kardemummabullar) to complement their warm spices. Mix some into the batter of our Yogurt Loaf Cake with Coriander and Orange.
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