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Rose water is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose syrup is made from rose water, with sugar added. ==Origin== The cultivation of various fragrant flowers for obtaining perfumes including rose water may date back to Sassanid Persia.〔Mirrazavi, F. (March 25, 2013). Retrieved April 29, 2015, from http://sassanids.com/wp-content/uploads/2014/08/Perfume-and-Perfume-Manufacturing-in-Ancient-Iran.pdf〕 Locally it was known as ''golāb'' in Middle Persian, and as ''zoulápin'' in Byzantine Greek.〔Shahbazi, S. (1990). BYZANTINE-IRANIAN RELATIONS. In Encyclopædia Iranica (Vol. IV, pp. 588-599).〕 The modern mass production of rose water through steam distillation was refined by Persian chemist Avicenna in the medieval Islamic world which lead to more efficient and economic uses for perfumery industries.〔Ahmad Y Hassan, (Transfer Of Islamic Technology To The West, Part III: Technology Transfer in the Chemical Industries ), ''History of Science and Technology in Islam''.〕 This allowed for more efficient and lucrative trade. Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume. The ancient Greeks, Romans and Phoenicians considered large public rose gardens to be as important as croplands such as orchards and wheat fields. Rose perfumes are made from rose oil, also called ''attar of roses'', which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process first developed in Iran (Persia). Rose water is a by-product of this process. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Rose water」の詳細全文を読む スポンサード リンク
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