Rose – Westerners don’t usually think of roses as a flavoring for foods, but the dried buds and petals of the most fragrant members of the Rosa genus are used widely throughout north Africa, the Middle East, and India. Although the dried and ground petals are used in marinades and stews in India and north Africa, the most widely used form of rose flavouring is rose water made with the distilled essence (attar) of roses. This is used in all types of dishes, especially in beverages and sweets. Its contribution to a dish is primarily aromatic when used in moderation because the pungent, medicinal flavour can be overpowering. Rose is available as dried petals and buds, rose water, rose oil, and rose petal preserves in Middle Eastern and Indian specialty shops.