Rose oil the aromatics unaltered by heat. Because CO is gas at normal atmospheric pressure, it leaves no trace of itself in the final product. The equipment for CO extraction is expensive, which is reflected in the price of the essential oils obtained from the process. It takes a large amount of rose petals to distill a small amount of essential oil. Depending on extraction method and plant species, the typical yield can be approximately 1:3,000. To mitigate the cost, some dishonest dealers will dilute rose oil with geranium ("Pelargonium graveolens") or palmarosa ("Cymbopogon martinii") essential oils, both of which are rich
Orange flower water Orange flower water Orange flower water, or orange blossom water, is the clear, perfumed by-product of the distillation of fresh bitter-orange blossoms for their essential oil. This essential water has traditionally been used as an aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe à l'huile or in Spain for the Roscón de Reyes (King cake), or the Samsa in Tunisia or in Moroccan coffee, but has more recently found its way into other cuisines. For example, orange flower water is used in Europe to flavor madeleines, in Mexico to flavor little wedding