SC - almond milk source - Almond Breeze

[margali]

Ilia wrote:
>I was also considering picking up the orange blossom water that they 
>have. Would it be useful in period cooking? Would it perhaps be a 
>good substitute for flavor for Seville oranges if you cant find them?

No relationship in flavor between the light, rich, sweet, slightly 
spicy, floral of orange flower water - a staple in modern Moroccan 
pastries and fruit salads - and the bitter, sour, pungent, sharp 
flavor of Seville oranges. I'd venture that orange marmalade is 
closer to Seville oranges, since traditionally that's what it was 
made of, although i don't know about what they use in marmalade today.

I use orange flower water for my modern ethnic Moroccan cooking and 
in my hot chocolate - lots of Droste's cocoa powder, a dash of 
cinnamon and other "sweet" spices as i am inspired, as little sugar 
as i can stand, then pour in the hot milk. Blend well. Add a capful 
of high quality Bourbon vanilla, and and a light spritz of orange 
flower water, then adjust the sugar.

I'm not familiar with orange flower water being used in period 
cooking - but i've got al-Baghdadi open by the bed and i may come 
across something in the next night or two.

As for smelling the rose water "through" the bottle, the fact that 
you can smell it means it isn't very tightly sealed and is 
vaporizing. I'd keep it somewhere cool to minimize the evaporating 
(and possibly even put it in a large enough zip-lock bag), or you may 
find your bottle getting emptier even before you open it.

Anahita al-shazhiyya