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Also known as: Dried Rose Petals, Red Damask Petals, Gulab ki Pankhudi, Persian Red Petals, Scented Rose Petals.
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Scientific name: Rosa damascena (A classic red-to-crimson hybrid rose, prized for its exceptionally high essential oil content).
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What it’s known for: Its deep, "Jammy" fragrance and its striking ruby-to-garnet color. These petals offer a bold floral taste that is slightly sweet with a clean, tart finish.
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How to prepare: Steep 1–2 tablespoons of petals in hot water (85°C–90°C) for 3–5 minutes. They are perfect for "Sun-Brewing" into a cold floral tea or infusing into honey for a traditional Gulkand base.
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How it’s used: A signature ingredient in "Relaxation" and "Mood-Boosting" tea blends; a favorite for garnishing Middle Eastern Muhallebi and Kunafa; used in luxury "Red Rose" bath rituals, floral confetti, and as a romantic, edible garnish for artisanal chocolates and cakes.
