Orange blossom water, a pantry staple, adds a floral touch to coffee
With its subtle sweetness and light citrus touch, orange blossom water has been used for centuries to flavor gastronomy and perfumery.
Orange blossom water is widely used in Persian, Arabic, Indian, and Turkish cuisine. In Morocco, the plant appears in cakes and teas and is part of sacred ceremonies. This aromatic liquid can flavor puddings, cakes, breads, cocktails, and coffee, and is also found in savory dishes such as salads and chicken.
Orange blossom water is extracted from the petals of the orange tree. After harvesting the flowers, they undergo distillation, similar to that used for rose water. While orange extract comes directly from the fruit, orange blossom water has a more subtle flavor.
It pairs well with vanilla, figs, nuts, fruit, and chocolate cookies. A splash enhances Moroccan coffee and can add a light floral aroma to lattes. Combined with almond or cardamom milk, it adds nutty notes, and with a touch of honey, a sweeter note.
It can be bought in specialty stores or prepared at home. It's best to add it little by little to coffee or any recipe, because its flavor is intense, and to gradually increase the amount.
