Orange (colour) while those in Europe were either white or red. Dutch farmers bred a variety that was orange; according to some sources, as a tribute to the stadtholder of Holland and Zeeland, William of Orange. The long orange Dutch carrot, first described in 1721, is the ancestor of the orange horn carrot, one of the most common types found in supermarkets today. It takes its name from the town of Hoorn, in the Netherlands. Orange is traditionally associated with the autumn season, with the harvest and autumn leaves. The flowers, like orange fruits and vegetables and autumn leaves, get their colour
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