Rose water is also used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Eurasia.

[10] The process of creating rose water through steam distillation was refined by Arab and Persian chemists in the medieval Islamic world, which led to more efficient and economic uses for perfumery industries.

[12] In South Asian cuisine, rose water is a common ingredient in sweets such as laddu, gulab jamun, and peda.

[citation needed] In Middle Eastern cuisines, rosewater is used in various dishes, especially in sweets such as Turkish delight,[1] nougat, and baklava.

[16] The Premier League offers a rose water-based beverage as an alternative for champagne when awarding Muslim players.

[21] Depending on the origin and manufacturing method, rose water is obtained from the sepals and petals of Rosa × damascena through steam distillation.

The following monoterpenoid and alkane components can be identified with gas chromatography: mostly citronellol, nonadecane, geraniol and phenyl ethyl alcohol, and also henicosane, 9-nonadecen, eicosane, linalool, citronellyl acetate, methyleugenol, heptadecane, pentadecane, docosane, nerol, disiloxane, octadecane, and pentacosane.