Roses

Roses are flowers from the Rosa genus, known primarily for their beauty and delicate aroma. In cooking, roses are used mainly for their edible petals and essence, which impart a floral and slightly sweet flavor to a variety of recipes, from desserts to infusions and syrups.

Origin: Roses are native to temperate regions of the northern hemisphere, especially Asia, Europe, and parts of North America. Their cultivation and culinary use has been traditional in many cultures, particularly in Persian, Indian, and Mediterranean cuisines.

Properties: Rose petals are rich in antioxidants and contain small amounts of vitamins A, C, and E. Furthermore, their essential oils may have calming and digestive properties. In cooking, they are used fresh or dried to decorate dishes, infuse liquids, or prepare preserves, jams, and aromatic waters.

Synonyms in Spanish from Latin America: In different regions, roses for culinary use may simply be called rose petals. However, in some countries they are also known as edible roses or floral petals. It is important to specify that they are suitable for consumption, as not all varieties are edible.