Orange blossom water

Eau de fleur d’oranger

What it is

It is distilled from the flowers of the bitter orange, the same blossom that yields neroli oil — named, the story goes, after Anne-Marie de La Trémoille, princess of Nerola, who scented her gloves with it in the 1680s. The water is what stays in the still once the oil has been drawn off, and it keeps the green, honeyed side of the flower rather than the sweet one.

In the kitchen

It loses aroma to heat, so add it after baking or off the flame — a teaspoon per litre of cream, then taste before you consider a second. Past two it slides straight into soap.

Goes with

Almond Honey Orange Pistachio Semolina Strawberry Yogurt Date

Also used with

Amardine Avola almond Brousse du Rove Frankincense Gruau flour Gunpowder green tea

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