Orange blossom water originated in the Middle East and North Africa, where the bitter orange tree flourished. The Arabs were among the first to master distillation, using copper alembics to extract essential oils and aromatic waters from flowers and herbs. By the early 10th century, they were distilling orange blossoms to create both essential oil (neroli) and orange blossom water—a byproduct renowned for its fragrance and flavor.
From there, orange blossom water spread through Moorish Spain and across Europe during the Middle Ages, where it was used in apothecaries and perfumers. In France, it became a cornerstone of both perfumery and pastry-making finding a place in cakes, cookies, and custards, as well as soaps and cosmetics.
In the Ottoman Empire, it was a staple in royal kitchens and ceremonial feasts, used to scent sherbets, sweets, and even bathwater. To this day, it remains rooted in Middle Eastern cuisine, flavoring pastries like baklava as well as in Mediterranean confections and North African desserts. By the 18th and 19th centuries, orange blossom water had also crossed the Atlantic, finding its way into Creole and Southern cooking—notably in New Orleans, where it’s used to flavor desserts and even cocktails like the Ramos Gin Fizz.
In essence, orange blossom water is more than a flavoring—it’s a distillation of centuries of trade, travel, and tradition, carrying with it the scent of history and the sweetness of culture.
