Until bullying vanilla swept them aside, the flavours of orange blossom and of roses were the UK’s favourites in both sweet and savoury food. Following vanilla’s all-conquering rise, flower waters are now comparatively rarely used in Europe and the USA (except in better restaurants from the Near and Middle East and the Indian continent).
What a lot we are missing, ignoring the flavour heritage of many centuries of British cuisine that has fascinating roots…
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