From Sicily to Southern France
The history of orange blossom water reaches deep into Mediterranean fragrance culture.
By the fourteenth century, orange flower water was already being used in Sicily to scent household linen.
From the sixteenth century, bitter orange was cultivated in southern France specifically for the production of orange flower water for fragrance and flavouring. By the seventeenth century, the distillate had become established in European cuisine as well as perfumery.
The ability to distil the fleeting fragrance of fresh citrus blossom into an aromatic water allowed the scent to travel far beyond the orchard and become part of domestic, culinary and fragrance traditions across several cultures.
Lebanon's Orange Blossom Tradition
Orange blossom water holds an especially strong place in Lebanese food culture.
In South Lebanon, the city of Saida has long been associated with citrus growing and orange blossom water. Across Lebanese kitchens, the fragrant distillate appears in sweets, pastries, sugar syrups and aromatic drinks.
One of the most distinctive examples is Lebanese white coffee. Despite its name, it contains no coffee beans. It is traditionally prepared with hot water scented with orange blossom water, creating a simple aromatic drink centred entirely on the fragrance of the blossoms.
