Orange flower water

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),[1] or in Italy for the pastiera,[2] or the Samsa in Tunisia[3] or in Moroccan coffee,[4] but has more recently found its way into other cuisines.

In Malta and many North African as well as Middle Eastern countries, orange blossom water is widely used as medicine for stomach ache and given to small children as well as adults.

Orange blossoms are believed to be used in this manner because they are seen as the traditional bridal flower and, therefore, symbolize purity (white, small and delicate).

Orange blossom water serves two purposes in the Maghreb: one usage is as a perfume or freshener, usually given to guests to wash their hands upon entering the host house or before drinking tea.

In Greece and Cyprus orange blossom water is called anthonero (ανθόνερο) while in Malta it is known as ilma żahar.