Orange Blossom Water (Carlo)

Essences from flower petals were made as early as the third century. It wasn?t until the 10th century that Avicenna, an Arab physician of some clout, discovered how to extract the essential oil from the flowers.

Carlo Orange Blossom Water enhances fruit, particularly apricots, figs, strawberries, rhubarb, pears, dates and bananas. Add a few drops to fruit salads, summer pudding, fruit pastries, stewed or poached fruit, fruit creams and fruit crêpes.

A few drops added to savory dishes such as lamb with apricots and almonds, chicken with white wine and grapes, duck with cherries. To Persian or Arabic rice dishes, Carlo Orange Blossom Water adds an irresistibly exotic touch.

Try adding half a teaspoon of Carlo Orange Blossom Water to salad dressings. It is intriguing with carrot salad, avocado and smoked fish and stir-fried peppers with ginger and chili.

375 milliliters (12.7 ounces)