Ingredient Spotlight: Orange Blossom Water

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Orange Blossom Water / Fleur D’Oranger

Thanks to my parents’ short stint living in Morocco before I was born, I grew up in a family where fruit salad wasn’t finished until it was sprinkled with fragrant orange blossom water and cinnamon. Where my parents were more likely to bring out a sticky box of Baklava than Kuchen when friends or family came over for coffee or tea. And where a warm mug of milk in the evening was as likely to come with a spoon of honey as a glug of orange blossom water and a little sugar. In short, I grew up considering orange blossom water a pantry staple. To this day it is what I reach for when making a fruit salad. And over the years I have found many more delicious applications for this wonderful floral condiment. So for this week’s Ingredient Spotlight post I wanted to do a bit of a deep dive into this favourite condiment of mine that doesn’t seem as widely known or used as it should and show you how to use it (with plenty of ideas for flavour pairings and recipes!).  

For past editions of the Ingredient Spotlight series click on the following links: Fig Leaves, Hibiscus, Hojicha, Labneh, Mahleb, Makrut Lime Leaves, Miso, Preserved Lemons, Spice Mixes, Sumac, Tamarind, Tonka Bean and Turmeric.

As always, let me know in the comment below if there are other ingredients you would like me to feature in this series!

Turkish Delight with Orange Blossom Water and Pistachios

For more on floral flavours: Flower Power: How Floral Flavours Can Transform Your Cakes, Desserts and Other Sweet Treats

This time last year: How to set up a successful supperclub

Sunshine Brioche with Orange Blossom Water, Candied Orange and Orange Zest

What is Orange Blossom Water?

Orange blossom water, also known as orange flower water, is a beautifully fragrant clear liquid made from distilling the blossoms of bitter orange (also known as sour orange, Seville orange and even marmalade orange) trees (Citrus x aurantium). (Note this is unlike orange extract which is made from the fruit itself). 

What does Orange Blossom Water taste like? 

Orange blossom water has a sweet citrussy and floral aroma that will beautifully perfume your dishes. It is undeniably floral and using too much can be unpleasant and make whatever you are using it in taste bitter. So use orange blossom water sparingly, starting with maybe ½-1 teaspoon for a whole dish and go from there. I also think of it as less of a main character and more of a background note that adds intrigue and rounds out other flavours. 

What does Orange Blossom Water go well with? 

Orange blossom water goes well in lots and lots of dishes. You might not know this yet or might have not paid much attention to it, but orange blossom water is the ingredient that makes a number of popular desserts from across the globe so irresistible - from French Tarte Tropezienne to Italian Sfogliatelle, Moroccan Orange Salad, Italian Pastiera, Greek Portokalopita, Mexican Pan de Muerto, Baklava etc.  Unsurprisingly, I adore using it in baked goods where it really adds a certain intrigue - both when added to enriched doughs like Brioche (e.g. for a Brioche des Rois or Gibassiers) or to perfume a syrup to pour over Baklava or one of the many semolina based and syrup drenched cakes enjoyed across the Levant. It’s also delicious paired with dairy, e.g. in a cheesecake or as part of a syrup to enjoy with panna cotta or a semolina custard. 

In terms of spices, I like using it with cinnamon, like in a Moroccan orange salad, but cardamom, anise seed, vanilla, saffron and cloves are also great partners in crime for orange blossom water. If you want to pair orange blossom water with nuts, my preferred choices are almonds and pistachios. When it comes to fruits, unsurprisingly citrus fruits pair well with orange blossom water and so do figs, apricots and other stone fruits and cherries for example. 

Olive Oil Brioche des Rois with orange blossom water and candied kumquat

Here are a few recipe ideas if you would like to start experimenting with orange blossom water: 

My Moroccan almond milk
Nik Sharma’s Orange Blossom Whipped Cream (note Eleanor Ford in Whispers of Cardamom suggests pairing Orange Blossom Whipped Cream with roasted figs)
My Moroccan Orange Salad - or simply try adding ½ tsp or more of orange blossom water to your next fruit salad 
Ottolenghi’s Chestnut and caramelised clementine trifle with aleppo chili and orange blossom water
Ottolenghi’s Blackberry, Yoghurt and Orange Blossom Fool 
My Brioche des Rois 
Cassata Siciliana
Ottolenghi’s Labneh Cheesecake with Roasted Apricots, Honey and Cardamom
My Sunshine Brioche
Kanafeh with Rose and Orange Blossom Water 
Ottolenghi’s Pot Barley and Orange Sesame Pudding 
Basbousa Bel Ashta
Ottolenghi’s Yoghurt Cream with Sticky Apricots and Filo Wafer 
Sami Tamimis Orange Blossom, Honey and Baklava Semi Freddo 

If you have a copy of Fanny Gerson’s Sweet Mexico there is recipe for a delightful sounding Crema de Azahar, a lighter take on panna cotta judging by the ingredient list. If you have a copy of Eleanor Ford’s Whispers of Cardamom, there are quite a few recipes with orange blossom water and the Saffron and Orange Blossom Ice Cream caught my eye as did the Turmeric and Tahini Diamonds. There are also numerous delicious sounding recipes using orange blossom water in Greg and Lucy Malouf’s Suqar -  e.g. for an orange blossom ice and an orange blossom mascarpone filling for cakes as well as an orange blossom posset.

Gibassiers with Orange Blossom Water, Candied Orange and Anise Seed

Where to buy orange blossom water: These days many of the larger supermarket chains stock orange blossom water, even if only in the international aisle. Otherwise your best bet are probably Middle Eastern grocers.

Moroccan Orange Salad with orange blossom water and cinnamon

Further Reading 

Why I Always Keep This Sweet, Floral Ingredient in My Pantry

Spice merchant diary: orange blossom water

German Streuseltaler with an Orange Blossom Cheesecake Layer and Buttery Crumble