[Sca-cooks] rose-infused oil vs. rose otto?

Sydney Walker Freedman freedmas at stolaf.edu
Tue Nov 14 11:07:52 PST 2006

The name used in modern perfumer, aromatherapy, etc. is actually rose otto
(I believe that attar is the etymology of otto).  In modern terms, attar
usually refers to an oil distilled into sandalwood oil.

> I think Sydner meant "attar of roses," which is highly concentrated, and
> very, very expensive, being, IIRC, actual oil of roses.  "Rose-infused"
> would imply an external source of oil, acquiring the rose scent/flavor to
> some varying degree (strong or not) through an infusion process.
> At least, that's how I interpreted it.
> ----- Original Message -----
> From: "Stefan li Rous" <StefanliRous at austin.rr.com>
> To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
> Sent: Tuesday, November 14, 2006 1:19 AM
> Subject: [Sca-cooks] rose-infused oil vs. rose otto?
>> Sydney commented:
>> <<< I'm wondering if rose oils
>> refers to rose-infused oil or actuall rose otto (from what I have
>> researched, both were available).>>>
>> What is the difference between "rose-infused oil" and "rose otto"? I
>> don't think I've heard of the latter. Is the first rose essence which
>> has been extracted by soaking rose petals in an oil? And the second
>> is the obtained by pressing the oil out of rose petals using weight?
>> I assume steaming rose petals and distilling the vapors gets you rose
>> water, not rose oil.
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Pax Christi,

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