39 Α feast of flavour held an important place in the social and religious life of the Cypriots. Until the early 20th c., Cypriots used to sprinkle their home guests with rose water, just as celebrants did with the faithful gathered in a church, as well as everyone participating in preparing the groom and the bride for the wedding sacrament. For this purpose, they used silver myrrh containers called “merrehas”. Rose water was sold at festive fairs; it was usually exchanged for products like wheat and bulgur that were not widely grown in the mountainous areas. Production method: The roses are collected in the early morning before the strong sun causes part of the essential oils to evaporate, and their petals are placed directly into a distiller. The derived steam is passed through a cold tube, liquefied and collected. The rose water is stored in dark-coloured glass containers away from sunlight. Gastronomy: Agros Rosewater / Rodostagma Agrou is widely used in making syrup for various confections (e.g. baklavas, “dahtyla” etc.), as well as other sweets, such as rice pudding, etc. It is also used in the production of Soutzioukos, Ppalouzes and Kkiofterka.
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