Rose water is the hydrosol portion of the distillate of rose petals. Rose water, itself a by-product of the production of rose oil for use in perfume, is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose syrup is made from rose water, with sugar added.

Since ancient times, the rose has been highly prized for its source of perfume, medicinal use and nutritional properties. In fact so much so that, ancient Greeks, Romans and Phoenecians placed as much importance on large public rose gardens as they did on wheat fields and fruit orchards.

Rose perfumes are made from rose oil, also called attar of roses, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process first developed in Persia and Bulgaria.^{[citation needed]} Rose water is a by-product of this process.

Rose water has a very distinctive flavour and is used heavily in Iranian cuisine—especially in sweets such as nougat, raahat and baklava. For example, rose water is used to give gulab jamuns and some types of loukoum (or "Turkish Delight") their distinctive flavours. Beside food usage, they used it as perfume especially in religious ceremonies (both Muslims and Zoroastrians).