DRIED ROSE PETALS

The taste of rose is delicate and floral, often described as having a subtly sweet and slightly fruity flavour. It can vary based on the specific type of rose and how it’s used. Some people detect hints of citrus or berry-like notes in rose flavour.

Roses are commonly used in culinary applications, such as making rose water or incorporating petals into various dishes, desserts, and beverages, to add a fragrant and unique taste. It’s important to note that the taste of rose can be subjective, and individual palates may interpret it differently.

Dried Rose Petals can also be used as a natural confetti or as a base for potpourri.

How to use

Wine: 50g is sufficient to make 4.5 litres (1 gallon) of wine. This packet will make 9 litres (2 gallons) of wine.

Beer: Best to add after fermentation to retain as much flavour and aroma as possible (like dry hopping) and leave for 2 days. For a subtle aroma add 10g per 5 gallons of beer. For a more pronounced flavour and aroma use 30g per 5 gallons of beer. For standard aroma and flavour use 20g per 5 gallons of beer. Lightly steam or soak in vodka first to sanitise the petals.

Spirits: Use about 10g per 750ml bottle and leave to infuse for 2-3 days. For a pink/red colour, add 2 hibiscus flowers as well.