Orange Blossom Water, also known as orange flower water or orange water, is a perfumy distillation of bitter-orange blossoms. Orange-flower water is used as a flavoring in baked goods - it is the secret ingredient in French Madeleines - various sweet and savory dishes and a variety of drinks.
Moustapha's Orange blossom water is produced from bitter orange blossoms grown in the northwestern part of Morocco, and it is some of the most fragrant we've ever tasted.
Orange-Blossom Water enhances fruit, particularly apricots, figs, strawberries, rhubarb, pears, dates and bananas. Add a few drops to fruit salads, summer pudding, fruit pastries, stewed or poached fruit, fruit creams and fruit crêpes. A few drops added to savoury dishes such as lamb with apricots and almonds, chicken with white wine and grapes, duck with cherries, and Persian or Arabic rice dishes, adds an irresistibly exotic touch. Try adding half a teaspoon of orange- blossom water to salad dressings. This is intriguing with carrot salad, avocado and smoked fish and stir-fried peppers with ginger and chilli. The trick with both orange blossom water and rose water is to use very little, to give the merest hint of fragrance. Oh, yes, when you've used it all, the blue bottle makes a marvelous bud vase.