Orange flower water
Orange flower water or orange blossom water is a clear aromatic by-product of the distillation of fresh bitter-orange blossoms for their essential oil. == Uses == This essential water has traditionally been used as an aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe à l'huile or in Spain for the Roscón de Reyes (King cake), or in Italy for the pastiera, or the Samsa in Algeria and Tunisia or in Moroccan coffee, but has more recently found its way into other cuisines.