by S. Sarshar (not verified) on Mon May 26, 2008 07:18 AM PDT
The process is quite simple. As far as what I saw, Roses are picked early morning since they are most fragrant (by women). It is then put into big boilers and distilled. I was surprised to see how little rose water is yielded, but is very concentrated and powerful, not to mention very expensive. It tastes bitter. The rose water we purchase at the stores is varying diluted. It only contains a few percent rose water essence.
The owners of this factory told me their essence is used in two French perfumes. One of them was "Channel".
I have been experimenting with its application is cocktails.
Locals dry roses and grind it on the palm of their hand and sprinkle a pinch on "doogh" and other foods.
Gham Sar is also the largest producer of rose water. The whole town is decorated with "Gol Mohamadi" roses and it seems to be the only industry in town.
I think UNESCO should declare “Gham Sar” as “World Heritage”.
Process and Application
by S. Sarshar (not verified) on Mon May 26, 2008 07:18 AM PDTThe process is quite simple. As far as what I saw, Roses are picked early morning since they are most fragrant (by women). It is then put into big boilers and distilled. I was surprised to see how little rose water is yielded, but is very concentrated and powerful, not to mention very expensive. It tastes bitter. The rose water we purchase at the stores is varying diluted. It only contains a few percent rose water essence.
The owners of this factory told me their essence is used in two French perfumes. One of them was "Channel".
I have been experimenting with its application is cocktails.
Locals dry roses and grind it on the palm of their hand and sprinkle a pinch on "doogh" and other foods.
Gham Sar is also the largest producer of rose water. The whole town is decorated with "Gol Mohamadi" roses and it seems to be the only industry in town.
I think UNESCO should declare “Gham Sar” as “World Heritage”.