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Kashmir rose oil is cultivated in the northern Himalayan region of Jammu and Kashmir. Often grown by subsistence farmers, the roses are harvested by hand and gathered to a central location for distillation. The extraction of rose oil is essentially done through steam distillation. In some parts, an older, slower process called enfleurage is used. Although enfleurage is tasking, the oil obtained is the most precious and therapeutic because its chemical structure remains virtually unchanged after processing.
Most of the Kashmir rose produced is refined and packaged for use in medicinal and aromatic purposes. It’s mainly famous as a flavoring ingredient in culinary delights, where it’s frequently sprinkled on meat dishes or added to spices, and as a natural Ayurveda substance for the treatment of various psycho-physical issues.
Botanical Name: Rosa damascena
Extraction: Steam distillation
Origin: India (Kashsmir)
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