Whole dried pink rose buds, sifted and additive-free — nothing added beyond the flower itself. The buds are dried whole and unopened, so they keep their shape, pink colour and natural fragrance, which makes them as useful in the kitchen as they are in a bowl on the table. From Turkey, in 100 g and 200 g pouches. For rose tea: use 1–2 teaspoons of buds per cup (about 250 ml). Pour water just off the boil — around 90–95°C (195–205°F) — and steep 4–7 minutes. The buds are tightly closed, so snipping or crushing them open lets the water reach the inner petals for a fuller infusion, and the same buds can be steeped more than once. The result is a pale pink, naturally caffeine-free infusion with a gentle floral aroma. Sweeten with honey if you like, or drop a few buds into black or green tea for the scent alone. In the kitchen: simmer the buds with sugar and water for a rose syrup that flavours lemonade, milk drinks and cakes; rub the dried petals into granulated sugar for rose sugar; steep buds in warm milk for a rose latte; or scatter whole buds over desserts, rice pudding and cakes as a garnish. Beyond the kitchen: the buds hold their scent and colour, so they also work as potpourri, in home fragrance bowls, on gift wrapping, and as wedding or table decoration. Store in an airtight container away from light and humidity. The 100 g pouch is a good first try; the 200 g pouch costs less per gram for regular brewing.
