Roses dried

Dried rosebuds exude a soft, floral fragrance—evoking warm summer evenings—and lend a gentle, rosy note to teas, desserts and delicate rice dishes.

• Botany: Rosa spp. (edible petals/buds)
• Part used: whole, dried rosebuds
• Profile: floral, honeyed, lightly fruity
• Best for: rose tea, syrups, custards, panna cotta, pilafs, garnish

Brewing rose tea

Ratio: approx. 6 g dried rosebuds per teapot (≈ 400–500 ml).
Water: just-off-boil (~95 °C).
Steep: 3–10 minutes depending on intensity; strain and serve plain or with a touch of honey.

Culinary uses

• Rice & pilafs: infuse rinsed rice water with a few buds; remove before cooking.
• Syrups & desserts: simmer buds in sugar syrup to flavor panna cotta, sorbets or cakes.
• Spice blends: crush lightly and mix into delicate dessert spice mixes.
• Garnish: crumble petals over fruit salads, yogurt bowls or custards.

Dosage & tips

• Start small (a few buds per portion) and increase to taste—rose can dominate.
• For clear results, infuse then strain in liquids; for visual garnish, use crumbled petals at the end.
• Pairs well with vanilla, cardamom, pistachio, almond, citrus zest and berries.

Ingredients & allergens

Ingredients: dried rosebuds (edible flowers), 100%.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.

Wholesalers: info@orlandosidee.de