Orange blossom water or the so-called neroli essential oil is a distillate of the flower of the orange tree (Citrus Aurantium). It is a frequent addition to sweet dishes of Persian, Arabic, Indian and Turkish cuisine, and gives them a specific sweet note.

This high-quality water is an excellent addition to a variety of desserts, including puddings, cakes, biscuits, candies and other treats. It combines well with vanilla, chocolate, lemon and other citrus flavors. In France it is used in making madeleine cookies, in Mexico it is most often used in wedding cakes, while in the USA it is added to cocktails - Ramos Gin Fizz.