Orange-Flower Water
Published 7:00 am Monday, October 9, 2006
Marie H. of Capitol Hill asks:
Where would you go in Seattle to get orange-flower water? I don’t even know what that is, but Nigella Lawson calls for it in one of her cakes, and I am looking for diversions.
Dr. Food replies:
Orange-flower water is a flavoring water extracted from orange petals. Not just any oranges, either: Only petals of the Mediterranean bitter orange will do.
Orange-flower water is used mainly in baking and in a few chi-chi cocktails like the gin fizz. It’s an acquired taste, but gives a glorious aroma to rich, French-style cakes like genoise. Since its aroma is highly evanescent, orange-flower water is usually sprinkled sparingly over the still-warm cake or pastry. For the same reason, you shouldn’t buy a big bottle, because the pungency and sweetness of the liquid fades with time, even properly packaged (in an amber-glass bottle) and stored (in a cool dark place). Middle Eastern supply shops are the best place to look for it (Pike Place Market’s The Souk stocks it in 10-oz. bottles for $3.69), but some specialty food shops also carry it (the Market’s DeLaurenti has it in a perfect size: 3 ounces for $3.19). It’s also available online from outlets like Chicago’s The Spice House (www.thespicehouse.com) for about $2.50 plus shipping for 4 ounces.
