Middle Eastern Flavors: Orange Water

Orange blossom water has a rich citrus scent and a strong orange flavor. Its history dates back centuries, and at one point, it was as popular a flavoring agent as vanilla is today.

The use of orange blossom water in cooking can be traced back to at least the 8th century in the Middle East. It was typically used in baked goods and other sweet dishes, cakes, puddings or cookies, syrups and jams. Interestingly, orange blossom water was also drunk on its own with a bit of water and called “white coffee.”

Most of the production of orange blossom water, the natural kind without artificial additives, takes place in Lebanon and comes from an area south of the capital called Maghdousheh. This area is famous for its bitter orange groves. The opportunity to wander through this area in the spring when the trees are in bloom is supposedly a real treat – the air smells of oranges.

Orange water is water obtained by distilling the flowers of bitter orange trees. The production of this orange essence is said to have begun with the invention of alembics, back in the days of the Umayyad caliphs, thirteen centuries ago. It was used during the celebration of Muharram, the Islamic New Year, in various desserts based on milk and rice.

In folk medicine, orange blossom water was sprayed on the faces of people who were feeling unwell. It is believed to aid digestion and have a calming effect before sleep.

Over the following centuries, knowledge of it gradually spread throughout the Mediterranean basin and then to Europe. In the 17th century, it became an exotic and expensive but popular flavouring agent in England. Serving dishes and drinks flavoured with orange blossom water became a status symbol in the 18th century.

Orange blossom water was used in Europe with lamb and poultry dishes, as well as an ingredient in dressings for vegetable and fruit salads. It was also widely used in the production of cakes and cookies. In particular, the famous French madeleines were flavoured with orange blossom water, and old French cookbooks contain many recipes using it. Interestingly, fountains with orange blossom water and orange water were often placed at lavish gatherings in France, Italy and England.