Damascus rose

Damascus rose is one of the most valuable and aromatic rose varieties, highly prized not only in perfumery but also in culinary applications. Its delicate and intensely fragrant petals are used to flavor a wide range of sweets and beverages, especially in Middle Eastern, Indian, and Mediterranean culinary traditions.

In gastronomy, it is used to produce syrups, jams, creams, ice creams, and spoon desserts, as well as teas and aromatic infusions. Its aroma is floral, elegant, and slightly sweet, with fresh notes reminiscent of spring. When used in moderation, damascena rose adds complexity and a refined touch to dishes without overpowering other flavors, instead enriching them in a subtle and long-lasting way.

Damascena rose is cultivated in various parts of the world, but global production is concentrated in a few countries with very specific climatic conditions and agricultural traditions.

The largest producer in the world is Bulgaria, particularly the famous Valley of Roses (between Karlovo, Kazanlak, and Strelcha). This region is considered one of the most important places in the world for growing damascena rose, thanks to its temperate climate, fertile soils, and ideal humidity. Here, some of the most precious and expensive rose essential oil in the world is produced, used in the cosmetic, pharmaceutical, and food industries. Harvesting is done manually at dawn, when the concentration of essential oils in the petals is at its highest.

Other major producers include Turkey, especially the Isparta region, historically one of the main centers for rose cultivation and the production of essential oil and rose water. This is followed by Iran, and to a lesser extent India and Morocco, where rose is used both in cooking and in traditional local products.

Bulgaria stands out for the quality of its essential oil: its damascena rose is considered one of the purest and most aromatic in the world, to the point that it is often regarded as an international benchmark in the industry.