Rosa x damascena Herrm.

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Damask Rose
Damascus Rose
Rose of Castil
Bulgarian Rose
Turkish Rose
Taif Rose
Arab Rose, Ispahan Rose
Castilian
Old Castilian
Trachyean Rose
Rose of Paestum, The Alexandria Rose

In Omani studies: Richardson & Dorr (2003) wrote that: "Rose- scented water is used a a flavouring in traditional Omani cooking, and is an important ingredient in Omani halwa. A few drops may also added to drinking water and Omani coffee as a gesture of hospitality.a ,ong the more intriguing uses of distilled rosewater is as an almost invisible 'ink' for the writing of scriptures from qur‘an, which are placed inside hollow , ornamental silver amulet boxes (hirz) and worn around the neck.similarly, scriptures of rosewater mixed with saffron are written in the bottom of a saucer and then diluted and swallowed by those seeking relief from sickness or misfortune. medicinally , rose water is held to be benificial for the heart, the head and the stomach. rose petals also serve as a source of essential oil (‘itr) which is used in perfumes, incense and cosmetics, and as a delicate ... flavouring for confection and beverages". (Ref. The craft heritage of Oman). In addition, Ghazanfar (2007) mentioned that: "Cultivated on the Saiq plateau in the Al Jabal Al Akhdar range in several villages (usually from 1,800-2,000 m) for making rose water. The distillation of rose water is done in a traditional way using mud chimneys and wood fire which gives a very smoky smell to the distillate. Rose water distillation takes place in April when the roses bloom. The rose water from the saiq plateau is famous for its fragrance throughout Oman; it is sold in markets in Nizwa and Seeb and is used to give the smoky flavor to black “halwa”, a common traditional sweet in Oman". (Ref. Flora of Oman, vol. 2). Furthermore, Patzelt (2015) stated that: "The distillation of the rose water on Jabal Al Akhdar to capture the fragrance and preseve it in the form of rose water is done in a very traditional way using mud chimneys and wood fire. This procedure gives the rose water a very distinct smoky scent. The flower petals are also sometimes used directly to flavour food or to make tea. The Persian scientist, Ibn Sina (Avicenna), is credited with the invention of the process for extracting rose water from rose petals in the early 11th century". (Ref. Photographic Field Guide to the Plants of the Western Hajar Mountains; 2015).

*Ghazanfar, S. (2007). Flora of the Sultanate of Oman, vol.2: Crassulaceae – Apiaceae. Meise, National Botanic Garden of Belgium (Scripta Botanica Begica, Vol. 36). ISBN 9789072619747 ISSN 0779-2387. *https://en.wikipedia.org *Miller, A.G. & Cope, T.A. (1996). Flora of the Arabian Peninsula and Socotra 1: 1-586. Edinburgh university press. ISBN 0748604758. *Patzelt, A. (2015). Photographic Field Guide to the Plants of the Western Hajar Mountains, Sultanate of Oman: with a complete checklist of vascular plant species. Sultan Qaboos University – Academic Publication and Outreach Department. P.O Pox (17) Postal Code (123), Muscat, Al khoudh, Sultanate of Oman. *Hammer, K. Gebauer, J. Al Khanjari, S. Buerkert, A. (2009). Oman at the cross-roads of inter-regional exchange of cultivated plants. Gene Resour Crop Evol (2009) 56:547-560. Springer Science+Business Media B.V. 2008. DOI 10.1007/s10722-008-9385-z. *POWO (2023). ""Plants of the World Online. Facilitated by the Royal Botanic Gardens, Kew. Published on the Internet; http://www.plantsoftheworldonline.org