December 22, 2023 • 30 mins
This fragrant flavoring has been favored for millennia, and was ubiquitous in American desserts before vanilla became affordable. Anney and Lauren dip into the history and science behind rose water.
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Speaker 1 (00:09):
Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reese.
Speaker 2 (00:12):
And I'm Lauren Vogelbaum, and today we have an episode
for you about rosewater.
Speaker 3 (00:17):
Yes, was there any reason this was on your mind? Lauren?
Speaker 1 (00:20):
Uh?
Speaker 2 (00:21):
Well, as we have mentioned and you probably have noticed,
the holiday season is upon us, and that always reminds
me of Turkish delight. And my favorite type of Turkish
delight is in fact made with rose flavoring. And so
I was like, rosewater, what's up with that?
Speaker 3 (00:40):
A lot?
Speaker 1 (00:40):
It turns out, uh huh uh huh yeah, yeah, uh,
I actually have a huge thing in rosewater.
Speaker 2 (00:49):
I feel like it only comes in huge amounts, Like
even the small bottles, the like hot sauce sized bottles
are huge amounts of rosewater for the amount that you.
Speaker 1 (00:57):
Use exactly I think I I think I ordered it
online and I've made this mistake several times where I
feel like I know what the size is and then
it comes and you're like, oh my god, Okay, but
I needed it for some specific cocktail. It was making
I believe for work. Funnily enough, our jobs are interesting,
but it's a huge thing of roastwater. So I'm glad
(01:20):
to be diving into this. Hopefully listeners can write in
more recipes I could use it for because it's quite
a bit.
Speaker 3 (01:28):
Yeah.
Speaker 2 (01:29):
Yeah, and I feel like all the recipes that I
run into these days with it are sweet recipes, but
I'm really curious about how to incorporate it into more
savory things. I read a couple of recipes for like
for like yogurt based dips, like kind of spicy yogurt
bait steps with it. But yeah, like I don't know,
like can you put it in a marinade? Would that
be good?
Speaker 3 (01:49):
Maybe?
Speaker 2 (01:49):
I don't know, I.
Speaker 1 (01:51):
Think so I read some things that I was like, Okay,
I wouldn't have thought of this, but I can see
that working.
Speaker 2 (01:57):
Oh and I will again, yes, oh well hey right
in all the time, Yeah I was. I was also
going to say that, yeah, I picked up a spice
blend from one of the local shops that oh and
now I'm forgetting the name of the brand, so I'm fired. Sorry,
I apologize, but but yeah, it definitely has like like
a mixture of cinnamon and rose petals and a bunch
(02:18):
of in like cloves and a few other things that
I was like, I need to try that right now.
It's my favorite thing to sprinkle a little bit on,
like peanut butter and toast.
Speaker 1 (02:28):
Ooh oh no, you bring in peanut butter into the game, Lauren.
Speaker 3 (02:36):
I don't know what I'm gonna do that you planted
this thought in my head. Oh okay, all.
Speaker 2 (02:44):
Right, all right, sorry, sorry, welcome back from clearly just
a journey for you.
Speaker 1 (02:49):
It was all these pathways opened up in my brain. Yes,
for past episodes related to this, you can see the
one we did under Orchish Light, Marzapan Vanilla.
Speaker 3 (03:05):
This one a lot, yeah, yeah.
Speaker 2 (03:07):
Also episodes that we've done that involve distillery such as.
Speaker 3 (03:12):
Bourbon, yeah, gin and tonic.
Speaker 2 (03:18):
I don't I don't know what episodes we've done.
Speaker 3 (03:24):
Eh, those seem right.
Speaker 1 (03:31):
This is also like one of our last recordings of
the year in theory, so it's got that very end
of the school year vibe.
Speaker 3 (03:40):
Oh yeah, yeah.
Speaker 2 (03:41):
My brain is in seventeen different places right now. As
I as I was telling Annie Ray before we started recording,
I've been invited this evening a Wednesday to a formal
wear pot luck mhm, and I'm not sure how it's
gonna be great.
Speaker 3 (03:59):
It is it is, who knows? You might encounter rose
water in some variety. It's a possibility.
Speaker 2 (04:08):
Sure, sure, Well, does that in fact bring us to
our question?
Speaker 3 (04:16):
Might as well? Yes, rose water? What is it?
Speaker 2 (04:24):
Well, rose water is a type of extract of rose
petals used as a flavoring for all sorts of dishes
and drinks, and for non culinary purposes as well. But
we're hypothetically a food show. Its flavor can vary a
little because you know, rose is a natural product, and
different formulas are going to be stronger or softer. But
you're basically looking at the velvety, heady scent of roses
(04:49):
in full bloom with a little bit of like musky earthiness. Yeah.
It's used mostly in stuff like creamy things, sweetened baked goods, candies,
frozen desserts, and sweetened beverages to add complexity and a
little bit of a like a floral spice. Yeah, it's
like a it's like sticking your head in a bouquet
(05:11):
of roses and then you eat them. It's like if
your food went to a perfumery. It's it's like a
touch of heady summer magic in whatever it touches.
Speaker 1 (05:28):
Ah, rosewater Yeah, Okay, So this is not a rose episode,
but very basically.
Speaker 2 (05:39):
Roses are the flowers of any number of wild or
cultivated plants in the genus Rosa. Cultivated varieties have been
developed for their big, beautiful, fragrant blooms of floral and
musky and kind of citrusy spicy.
Speaker 3 (05:53):
Yeah.
Speaker 2 (05:54):
Although all rose blossoms are edible, some are definitely tastier
than others because some have been developed for looking pretty
and some have been developed for smelling pretty.
Speaker 3 (06:03):
Yeah.
Speaker 2 (06:04):
The petals of roses contain a number of volatile essential
oils that is naturally occurring plant based smelly oil stuff. Okay,
those oils are relatively expensive because it takes a lot
of roses to get a.
Speaker 3 (06:18):
Little bit of oil.
Speaker 2 (06:20):
Though the resulting oil is pretty strong and is used
mostly in perfumery and other cosmetics. But to get that
oil out of roses, especially on a commercial scale, you
have to distill them out. So right, everything has a
boiling point, okay, a point at which whatever liquid stuff
(06:40):
will vaporize, and that boiling point differs slightly for pretty
much everything. You can use this science fact to separate
out all kinds of interesting things from their original sources
just by boiling those sources in water. Like you can
get the ethanol out of a grain and fruit mash
and concentrate it into liquor, or you can get the
(07:01):
flavors out of juniper and citrus, peel and anis, et
cetera in order to flavor gin Distillation is heating stuff
in or with water to the boiling point of whatever
you're interested in, and then collecting the vapors and cooling
them back into a liquid. When you do this with
rose petals, you get a mixture of water and rose oils.
(07:24):
Because oils and water don't like each other, the oils
separate out and can be easily filtered or redistilled, leaving
you with a colorless water that still contains like an
impressively strong punch of rosiness. And you can do this
at home, you know, check the internet for recipes. But
basically you can set up a system to collect the
vapor from simmering and or steaming petals, or you can
(07:46):
just simmer and strain the petals in water and use
the resulting like rose tea, though that'll be less strong
and will lose its flavor more quickly. And yeah, it
tastes like roses is smell, and it can add just
this really beautiful note into anything from cookies and cakes
(08:10):
to pastries like maybe bakleva, to lemonade or soft drinks,
to a glass of milk or a glassy or a
pudding or ice cream, or two candies like Turkish Delight
or breath mints. It's also great in Yeah, in yogurt
dips or other savory things. I've heard more historical notes
(08:30):
about savory recipes, and I've seen modern recipes for rose
water that are savory. But I don't know, y'all tell
us please do.
Speaker 1 (08:39):
I've got a huge bottle to use, so please do.
And I prefer savory things this sweet things.
Speaker 3 (08:46):
So here we are. Yeah.
Speaker 2 (08:48):
I will say that if you're going to try using
it at home, start with like less than you think
you'll need in any given recipe, Like a quarter teaspoon
will probably do you for most things that you want
to do with it. It can be very potent, especially
if you're not used to it, and the line between
like oh this is fun and like oh this is
soap is really easy to trip over.
Speaker 1 (09:11):
Yeah, And I found it really interesting to read about
that because most of my experiences with rosewater. It is
a very light flavor, a very kind of lovely light flavor.
But I did read a lot of accounts of people
having not that experience, like a very cloying flavor, but
also just having the experience of and this is like
(09:35):
their words, not mine, but associating it with like their
grandmother's perfuse.
Speaker 3 (09:40):
Yeah, so they didn't it just turned off of eat.
Speaker 2 (09:44):
They didn't want to eat it because it tasted like Grandma,
Like yeah, sure.
Speaker 1 (09:50):
Well we all know Grandma got right over by reindeer,
and who knows what happened after that.
Speaker 3 (09:55):
No, I just thought it was interesting absolutely.
Speaker 2 (10:02):
Well, what about the nutrition. You're generally not consuming enough
rose water for it to be nutritionally substantive. But there
are all kinds of health claims out there about rosewater.
When applied to the skin or ingested, it does contain
compounds with potentially beneficial properties like anti inflammation, anti fungal,
(10:25):
anti viral properties. More research needs to be done. We
do have some numbers for you, a few, Yeah, okay.
Rosewater is considered an important economic product or like byproduct
in places where roses grow well. And that's because out
of a kilo of rose petals, you can get about
(10:46):
a kilo of rosewater. In contrast, you have to use
about four thousand kilos of rose petals to get a
single kilo of rose oil.
Speaker 3 (10:56):
Yeah. Yes.
Speaker 2 (10:58):
As of twenty seventeen, nearly half the global market for
rosewater was devoted to cosmetic uses. Less than a quarter
was devoted to food and beverages. But food and beverages
is an expanding category, and as of twenty twenty three,
the global market for rose water was worth about half
a billion dollars and is expected to double in the
next decade.
Speaker 1 (11:20):
Okay, yeah, but it is interesting in the history because
rose water once was much more ubiquitous, especially here in
the US, oh yeah, than it is now. And there
was a turn and it's kind of fascinating.
Speaker 2 (11:35):
Yeah, floral flavors in general, and you can still find
in some European products like orange blossom water and violet
much more prevalently than you do here. But yeah, really
fell out of fashion as so yes, we are going
to get into that history. But first we're going to
get into a quick break for a word from our sponsors,
(12:03):
and we're back.
Speaker 1 (12:04):
Thank you sponsors, Yes, thank you, so yes, reminder, we
have to remind ourselves every now and then.
Speaker 2 (12:10):
But this is a food show ostensibly.
Speaker 1 (12:12):
Ostensibly though, the line between flowers and food can be blurry,
and you can see some of our past episodes around
something like Marigold's for instance, to look more into that.
But roses are very, very, very old. I actually I
love the history of flowers. I love like the language
(12:33):
of flowers. This was a really hard one for me
to be.
Speaker 3 (12:36):
Like, stay on streams.
Speaker 1 (12:39):
Yes, but it is worth mentioning that the flower itself,
the rose, has a history of being prized since ancient times.
The fossil record suggest it is one of our oldest flowers.
It has been cultivated in China for over five thousand years.
In five hundred BCE, Confucius wrote about them in regards
(12:59):
to the Imperial Gardens and wrote that the Emperor's libraries
held hundreds of books on the subjects of roses. I
don't know, but that's what I know. At one time
there were so many gardens dedicated to roses in China
that they threatened the food supply, and the emperor had
to order some of them to be destroyed.
Speaker 3 (13:20):
Oh wow.
Speaker 1 (13:22):
Yes, the flowers started appearing in paintings very early on,
and during lavish feast or celebrations, rose petals were scattered.
We still see that to this day, which I find fascinating.
Greek mythology tells a story of the goddess of beauty, Aphrodite,
who honored her son Arrows by naming the flower after
(13:44):
his name, so rearranging by one letter, which I never
picked up on. Okay, sure, yeah, yeah, yeah, that's something
I would pull. Airis Aros later gave the rose as
a bribe to the god of silence, so that this
god would keep quiet about the weakness of all the gods.
(14:07):
Some think this is at least in part why roses
came to symbolize beauty and love. Now I read secrecy.
I've never associated roses with secrecy, but sure, maybe I'm.
Speaker 2 (14:20):
Just not running in the right circles circles maybe maybe not,
maybe not, But okay, so we've got these flowers, We've
got these flowers that people seem to really like.
Speaker 1 (14:33):
In the early days, ancient Persians figured out that they
could distill the flowers with water or steam to create
rose water, and it became pretty popular in that area
for all kinds of things. For instance, rose water has
a century's long history of being used medicinally, also in
cosmetics and perfumes. Places in the Middle East and Western
(14:54):
Asia used it culinarily to flavored dishes, and it was
highly prized for.
Speaker 3 (15:00):
A long time.
Speaker 1 (15:02):
The ancient Romans used it as sort of an early
air freshener for their homes and as part of skincare routines,
perhaps even in religious ceremonies. I believe we've talked about
this in some one of those dessert episodes that involved rosewater. Sure, yes,
legend has it that Cleopatra's ship was scented with rosewater,
(15:23):
and perhaps that she even bathed in it. Shakespeare later
wrote about this anecdote legend quote, the very winds were
love sick. Greek physician Galen described a cosmetic recipe and
two hundred CE that contained rosewater. Many sources also claim
that during the heyday of building Mosque and Baghdad, the
(15:46):
builders mixed rose water and musk into the mortar paste
so that the scent would be released under the noonday
rays of the sun. Yeah, I'm not I've read that
in several places, but who knows. Rosewater was thought to
be a cure for depression during the Middle Ages and
(16:06):
the Renaissance, people continued to use it for its scent
as well in bathwater and in early forms of hand
soap called hand water. It was a favorite amongst European
royalty of the time as well, who used it to
perfume their rooms, their clothes, their foods, and historians believe
that the Persians were some of the first to really
(16:27):
dive into the culinary possibilities of this ingredient. Some of
the earliest recipes for rosewater do come out of this region,
dating back to the height of the Arab Empire around
the eighth to eleventh century CE. They might have mixed
rosewater with mutton fat and added the resulting mixture to
a dish as a seasoning or something to add dimension.
(16:50):
It also ended up in several desserts, many on the
lighter side, including Marzapan. They used the ingredient to sweeten
drinks and flavor desserts, but yeah in savory dish as
a seasoning. Two and as traders from the region traveled
further east, people in India started to incorporate this ingredient
into drink, cyclossy and desserts like gulab Jaman, as well
(17:13):
as using it medicinally. During Turkey's Ottoman Empire, it became
a popular flavoring in Turkish delight.
Speaker 2 (17:20):
Fragrant roses from this area made their way north to
Bulgaria sometime in the fifteen or sixteen hundreds, and specifically
to this one area in the Balkan Mountains, now known
as the Valley of Roses, because over the next few centuries,
roses and rose water became this important regional product, especially
(17:40):
as locals had and or developed knowledge of distillation through
brandy production.
Speaker 1 (17:49):
Well, the English developed a taste for rose water when
they encountered it during the Crusades of the twelfth and
thirteenth centuries, so once they got back to England they
started making their owned by steeping rose petals and water.
Then when the English set sail for America, they brought
their taste for rose water with them, and it was
a favorite ingredient in the US by the eighteenth century.
(18:13):
It showed up in books like seventeen ninety six is
American Cookery by Amelia Simmons. Simmons recommended it in pies, cookies, cakes, puddings, custards,
tarts and drinks, and hers was by no means the
only cookbook that touted the various uses of rosewater. It
was incredibly popular, once more popular than vanilla is in
(18:37):
the US today.
Speaker 2 (18:39):
Yeah, so many desserts called for it and furthermore called
for it to taste, indicating that this was a common
ingredient that folks were very familiar with, like pound cake,
put some rose water in it, gingerbread that has rose water.
Of course, it helped that this was a product that
you could make yourself or buy locally anywhere. That roses
(18:59):
grew unlike still expensive at the time, spice trade spices.
Speaker 1 (19:05):
Right, so yes, speaking of as more and more Americans
became familiar with vanilla taste and preferences started to shift
away from rosewater to this quote novel ingredient. Vanilla was
very very expensive at the time, though so much so
it was pretty much out of the reach for those
(19:25):
who were not in the upper class. But this changed
in eighteen forty one when enslaved twelve year old named
Edmund Albius from what was then called el Burbon discovered
a way to speed up the pollination of the vanilla orchid.
This boosted the production of vanilla, and it lowered the price,
and it made it more available to the average person
(19:49):
and so now more widely available not as expensive. Rosewater
took the back seat to vanilla as it rose in
the US. Fanny Farmers eighteen ninety six Boston Cooking School
cookbook called for rose water and frosting, but only if
you wanted it to be tinted pink. Vanilla, however, took
(20:12):
the place rose water had previously held in her dessert recipe,
so it kind of moved to like more of a
coloring item as opposed to a flavoring.
Speaker 2 (20:23):
Which if it's distilled, it's not going to have a
color to it. So this would be a particular type
of steeped rosewater that is presumably homemade.
Speaker 3 (20:32):
Mm hmm.
Speaker 1 (20:34):
And yeah, rosewater really faded out culinarily, it became much
more associated with toilet trees, perfumes, and cosmetics. However, rosewater
has been experiencing a bit of a renaissance in the
US as of late, and it was kind of interesting
to read because if you didn't know the history of
(20:55):
rosewater and how it used to be so common in
the US, it just feels like people are sort of
missing a context and rosewater it has become the novel
thing that once was to them.
Speaker 3 (21:11):
No, I love that.
Speaker 2 (21:12):
I love those patterns of popularity and taste.
Speaker 1 (21:16):
Yeah yeah, but I would say it's mostly in desserts
and cocktails here in the US obviously. Listeners, if you're
from somewhere else, please write in. If you have any
recipes or knowledge of this from anywhere you are, please
let us know. It was just an interesting story of
another ingredient that kind of completely faded away for a
(21:40):
minute here is now coming back and people are like,
where is.
Speaker 2 (21:43):
Like, what is this exactly? We've never seen this before?
Speaker 3 (21:48):
How straight?
Speaker 2 (21:50):
Yeah, well you you might not have, but your great
grandmother might have.
Speaker 1 (21:55):
Yeah, yeah, yeah, yeah, Well please write in. But that
is what we have to say of that rose water
for now.
Speaker 3 (22:04):
It is.
Speaker 2 (22:05):
We do already have some listenering mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors.
Speaker 3 (22:20):
And we're back.
Speaker 2 (22:21):
Thank you, sponsors, Yes, thank you, and we're back with listen.
Speaker 1 (22:32):
I have had one of my favorite karaoke go to songs,
kiss from a Rose, stuck in my head since we started.
Speaker 2 (22:41):
Doing Wow dude, yeah, okay, yes, which brings us to
the little note.
Speaker 1 (22:49):
Lauren was very kind and came onto the other show
I do Stephma never told you to talk about Holiday classic.
You could argue that Batman movie. It was as well
die Hard and it was a very fun episode. We
have a great conversation.
Speaker 3 (23:07):
Thank you, oh.
Speaker 2 (23:08):
Thank thank you for the opportunity to talk about Diehard.
Always always, always happy to do it. It felt very silly,
and I think that's how it comes off. And so
if that's something that you need in your life right now,
I recommend going and checking that out. Yes, that is
on stuff Mom never told you, and thank you, Thank
you Annie and Sam for having me on.
Speaker 1 (23:28):
Oh yeah, it was a blast. I think you you
listeners would love it, so you can can check it out. Yeah,
we do have some messages from listeners already. I have
to say we got a lot of notes about Pizzelle.
Speaker 3 (23:44):
Excellent. I know it's great. I love it.
Speaker 1 (23:48):
People answered ourk hall I about the presses and the recipes.
So we got a couple of those coming out, but
please keep them coming. Starting with Tyler, Tyler wrote, I
got a notification today from Spotify on your latest episode,
which was Pizzelle, and I immediately sent it to my mom.
My mom has been making pizzelle for years with the
recipe from a neighbor from her childhood neighborhood. She has
(24:11):
her own pizzle maker, and I cannot tell you how
good pizzells are. The recipe is straightforward and after you
mix all the ingredients, you put it on the pizzelli
maker and then in seconds you have pizzelle. Okay, so
the recipe does look pretty simple, and it's also like
really nice recipe card, which I love.
Speaker 2 (24:30):
Oh yeah, yeah, a little just handprinted on a recipe card,
which is my favorite thing.
Speaker 3 (24:34):
Yeah, I love it. I love it.
Speaker 1 (24:36):
My mom has these two So it's six eggs, one
cup sugar, two cups flour, two tablespoons annis, one cup oil,
one teaspoon baking powder. Yeah, sounds simple enough. We just
have to get a press.
Speaker 2 (24:52):
Yeah she is a savor press Ooh can we get
our own press printed?
Speaker 3 (25:03):
All right?
Speaker 2 (25:04):
All right, let's projects for the future. Thank you for recipes.
Oh my goodness, thank you? Yes okay. Bradley wrote, I
just listened to your episode about three meals a day
and it reminded me of my time living in Finland
with a finished host family for a summer their meal
routine was so different from any other one I've experienced,
so I wanted to send you a quick note about
(25:24):
what it was like.
Speaker 3 (25:26):
Okay.
Speaker 2 (25:26):
Meal one around eight to nine am. There would be breads, jams,
and sometimes cheese on the breakfast table, a generally light meal.
Meal two. There wasn't really ever a lunch lunch, which
was very difficult for me to adjust to, but if
we did, it was usually an ice cream cone or
a sausage or a very small snack. Meal three. Around
(25:48):
four pm we would have dinner, usually boiled potatoes and
some type of fish as the main dish. Sometimes it
was a grainy stew with a red Lingenberry like jam.
Interlude one. Around six to seven pm, we would use
the sauna in their house. They also had an outdoor sauna.
Then Meal four. After the sauna, there was a second dinner.
(26:09):
To my surprise, this would be alcohol fish pies. Sausages
are really heavy foods, apparently to replenish you after sweating
it all out. Interlude too. Around eleven pm, we would
go out for a fishing trip because the sun was
still up and beginning to set. Meal five. Around twelve
fifteen am, we have a thermos, a fresh berry juice,
and a rye bread sandwich with butter and other fillings.
(26:32):
A few hours later, the sun rose, though the sky
always looked like it was at sunset. I'm not certain
if this was standard for all Finish families, but the
other people with host families in that region also had
similar eating schedules at the time. It was difficult to
adjust to, but I'm glad I had the experience.
Speaker 3 (26:50):
I love this.
Speaker 2 (26:51):
Wow, that's so cool. Oh humans, what are we getting
up to? All kinds of different things.
Speaker 1 (26:58):
I love this because to me this sounds like the
most luxurious vacation, like I'm taking a sauna, I'm going
fishing watching. But I get like if it if I
lived there, wouldn't feel that way.
Speaker 3 (27:12):
Oh sure of course, yeah, yeah yeah.
Speaker 1 (27:15):
But this is a great point because I think in
our three days, three meals a day, we focus really
on Western like us oh yeah, meal culture. So I
would love if other listeners would write in uh and
and I know we've heard from some of you and
read some of those letters already, but I would love
to hear from more of you about this particular set up,
(27:37):
about where where, how it's like where you are because
I the idea it is hard to adjust for me,
just to think of, like, Okay, so I'm gonna have
like ice cream cone at eleven, Like I don't know,
it's just again if I lived there, it wouldn't feel
that way necessarily, but it's fascinating.
Speaker 3 (27:55):
Yeah.
Speaker 2 (27:56):
Yeah, And I write like I'm I'm buglycemics, so like
I kind of eat every two hours no matter what,
like I that is, that is what whatever else is
going on, Like I'm eating something and it's usually not
a lot left my own devices. I never really eat
a full meal necessarily, just like kind of snacking constantly.
(28:17):
But so so in that way, I could see this
working out for me. But in the other way, I'm like, no, no, no,
I need to have some kind of heavy or something
than an ice cream cone before four pm because otherwise
I will murder everybody and eat their eyeballs and nobody
(28:38):
wants that.
Speaker 3 (28:40):
No, definitely, no, probably not.
Speaker 1 (28:43):
Yeah, But it is also interesting to think of how
I like how you included the sauna, yeah, because that
plays the role in Okay, we have the heavier dinner
after the sauna, right, sure, It just makes me think
I've been doing things you wrong. Yeah, kind of relaxation
(29:08):
periods that I don't feel like we really have I
really have here.
Speaker 2 (29:13):
Yeah, you're also very dedicated to two three mails and
particular meal times.
Speaker 3 (29:20):
Yeah so this sounds nice though.
Speaker 1 (29:24):
Yeah yeah, well yes, thank you so much for sharing listeners.
If you have any experiences you want to add to this,
we would.
Speaker 3 (29:33):
Love to hear from you.
Speaker 1 (29:34):
Absolutely, yes, and thank you to both of these listeners
for writing in already. If you would like to write
to us, you can. Our email is hello at saborpod
dot com.
Speaker 2 (29:43):
We are also on social media. You can find us
on Twitter, Facebook, and Instagram at saber pod, and we
do hope to hear from you. Savor is production of iHeartRadio.
For more podcasts from my Heart Radio, you can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to our super producers
Dylan Fagan and Andrew Howard. Thanks to you for listening,
and we hope that lots of more good things are
(30:05):
coming your way.
Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reese.
Speaker 2 (00:12):
And I'm Lauren Vogelbaum, and today we have an episode
for you about rosewater.
Speaker 3 (00:17):
Yes, was there any reason this was on your mind? Lauren?
Speaker 1 (00:20):
Uh?
Speaker 2 (00:21):
Well, as we have mentioned and you probably have noticed,
the holiday season is upon us, and that always reminds
me of Turkish delight. And my favorite type of Turkish
delight is in fact made with rose flavoring. And so
I was like, rosewater, what's up with that?
Speaker 3 (00:40):
A lot?
Speaker 1 (00:40):
It turns out, uh huh uh huh yeah, yeah, uh,
I actually have a huge thing in rosewater.
Speaker 2 (00:49):
I feel like it only comes in huge amounts, Like
even the small bottles, the like hot sauce sized bottles
are huge amounts of rosewater for the amount that you.
Speaker 1 (00:57):
Use exactly I think I I think I ordered it
online and I've made this mistake several times where I
feel like I know what the size is and then
it comes and you're like, oh my god, Okay, but
I needed it for some specific cocktail. It was making
I believe for work. Funnily enough, our jobs are interesting,
but it's a huge thing of roastwater. So I'm glad
(01:20):
to be diving into this. Hopefully listeners can write in
more recipes I could use it for because it's quite
a bit.
Speaker 3 (01:28):
Yeah.
Speaker 2 (01:29):
Yeah, and I feel like all the recipes that I
run into these days with it are sweet recipes, but
I'm really curious about how to incorporate it into more
savory things. I read a couple of recipes for like
for like yogurt based dips, like kind of spicy yogurt
bait steps with it. But yeah, like I don't know,
like can you put it in a marinade? Would that
be good?
Speaker 3 (01:49):
Maybe?
Speaker 2 (01:49):
I don't know, I.
Speaker 1 (01:51):
Think so I read some things that I was like, Okay,
I wouldn't have thought of this, but I can see
that working.
Speaker 2 (01:57):
Oh and I will again, yes, oh well hey right
in all the time, Yeah I was. I was also
going to say that, yeah, I picked up a spice
blend from one of the local shops that oh and
now I'm forgetting the name of the brand, so I'm fired. Sorry,
I apologize, but but yeah, it definitely has like like
a mixture of cinnamon and rose petals and a bunch
(02:18):
of in like cloves and a few other things that
I was like, I need to try that right now.
It's my favorite thing to sprinkle a little bit on,
like peanut butter and toast.
Speaker 1 (02:28):
Ooh oh no, you bring in peanut butter into the game, Lauren.
Speaker 3 (02:36):
I don't know what I'm gonna do that you planted
this thought in my head. Oh okay, all.
Speaker 2 (02:44):
Right, all right, sorry, sorry, welcome back from clearly just
a journey for you.
Speaker 1 (02:49):
It was all these pathways opened up in my brain. Yes,
for past episodes related to this, you can see the
one we did under Orchish Light, Marzapan Vanilla.
Speaker 3 (03:05):
This one a lot, yeah, yeah.
Speaker 2 (03:07):
Also episodes that we've done that involve distillery such as.
Speaker 3 (03:12):
Bourbon, yeah, gin and tonic.
Speaker 2 (03:18):
I don't I don't know what episodes we've done.
Speaker 3 (03:24):
Eh, those seem right.
Speaker 1 (03:31):
This is also like one of our last recordings of
the year in theory, so it's got that very end
of the school year vibe.
Speaker 3 (03:40):
Oh yeah, yeah.
Speaker 2 (03:41):
My brain is in seventeen different places right now. As
I as I was telling Annie Ray before we started recording,
I've been invited this evening a Wednesday to a formal
wear pot luck mhm, and I'm not sure how it's
gonna be great.
Speaker 3 (03:59):
It is it is, who knows? You might encounter rose
water in some variety. It's a possibility.
Speaker 2 (04:08):
Sure, sure, Well, does that in fact bring us to
our question?
Speaker 3 (04:16):
Might as well? Yes, rose water? What is it?
Speaker 2 (04:24):
Well, rose water is a type of extract of rose
petals used as a flavoring for all sorts of dishes
and drinks, and for non culinary purposes as well. But
we're hypothetically a food show. Its flavor can vary a
little because you know, rose is a natural product, and
different formulas are going to be stronger or softer. But
you're basically looking at the velvety, heady scent of roses
(04:49):
in full bloom with a little bit of like musky earthiness. Yeah.
It's used mostly in stuff like creamy things, sweetened baked goods, candies,
frozen desserts, and sweetened beverages to add complexity and a
little bit of a like a floral spice. Yeah, it's
like a it's like sticking your head in a bouquet
(05:11):
of roses and then you eat them. It's like if
your food went to a perfumery. It's it's like a
touch of heady summer magic in whatever it touches.
Speaker 1 (05:28):
Ah, rosewater Yeah, Okay, So this is not a rose episode,
but very basically.
Speaker 2 (05:39):
Roses are the flowers of any number of wild or
cultivated plants in the genus Rosa. Cultivated varieties have been
developed for their big, beautiful, fragrant blooms of floral and
musky and kind of citrusy spicy.
Speaker 3 (05:53):
Yeah.
Speaker 2 (05:54):
Although all rose blossoms are edible, some are definitely tastier
than others because some have been developed for looking pretty
and some have been developed for smelling pretty.
Speaker 3 (06:03):
Yeah.
Speaker 2 (06:04):
The petals of roses contain a number of volatile essential
oils that is naturally occurring plant based smelly oil stuff. Okay,
those oils are relatively expensive because it takes a lot
of roses to get a.
Speaker 3 (06:18):
Little bit of oil.
Speaker 2 (06:20):
Though the resulting oil is pretty strong and is used
mostly in perfumery and other cosmetics. But to get that
oil out of roses, especially on a commercial scale, you
have to distill them out. So right, everything has a
boiling point, okay, a point at which whatever liquid stuff
(06:40):
will vaporize, and that boiling point differs slightly for pretty
much everything. You can use this science fact to separate
out all kinds of interesting things from their original sources
just by boiling those sources in water. Like you can
get the ethanol out of a grain and fruit mash
and concentrate it into liquor, or you can get the
(07:01):
flavors out of juniper and citrus, peel and anis, et
cetera in order to flavor gin Distillation is heating stuff
in or with water to the boiling point of whatever
you're interested in, and then collecting the vapors and cooling
them back into a liquid. When you do this with
rose petals, you get a mixture of water and rose oils.
(07:24):
Because oils and water don't like each other, the oils
separate out and can be easily filtered or redistilled, leaving
you with a colorless water that still contains like an
impressively strong punch of rosiness. And you can do this
at home, you know, check the internet for recipes. But
basically you can set up a system to collect the
vapor from simmering and or steaming petals, or you can
(07:46):
just simmer and strain the petals in water and use
the resulting like rose tea, though that'll be less strong
and will lose its flavor more quickly. And yeah, it
tastes like roses is smell, and it can add just
this really beautiful note into anything from cookies and cakes
(08:10):
to pastries like maybe bakleva, to lemonade or soft drinks,
to a glass of milk or a glassy or a
pudding or ice cream, or two candies like Turkish Delight
or breath mints. It's also great in Yeah, in yogurt
dips or other savory things. I've heard more historical notes
(08:30):
about savory recipes, and I've seen modern recipes for rose
water that are savory. But I don't know, y'all tell
us please do.
Speaker 1 (08:39):
I've got a huge bottle to use, so please do.
And I prefer savory things this sweet things.
Speaker 3 (08:46):
So here we are. Yeah.
Speaker 2 (08:48):
I will say that if you're going to try using
it at home, start with like less than you think
you'll need in any given recipe, Like a quarter teaspoon
will probably do you for most things that you want
to do with it. It can be very potent, especially
if you're not used to it, and the line between
like oh this is fun and like oh this is
soap is really easy to trip over.
Speaker 1 (09:11):
Yeah, And I found it really interesting to read about
that because most of my experiences with rosewater. It is
a very light flavor, a very kind of lovely light flavor.
But I did read a lot of accounts of people
having not that experience, like a very cloying flavor, but
also just having the experience of and this is like
(09:35):
their words, not mine, but associating it with like their
grandmother's perfuse.
Speaker 3 (09:40):
Yeah, so they didn't it just turned off of eat.
Speaker 2 (09:44):
They didn't want to eat it because it tasted like Grandma,
Like yeah, sure.
Speaker 1 (09:50):
Well we all know Grandma got right over by reindeer,
and who knows what happened after that.
Speaker 3 (09:55):
No, I just thought it was interesting absolutely.
Speaker 2 (10:02):
Well, what about the nutrition. You're generally not consuming enough
rose water for it to be nutritionally substantive. But there
are all kinds of health claims out there about rosewater.
When applied to the skin or ingested, it does contain
compounds with potentially beneficial properties like anti inflammation, anti fungal,
(10:25):
anti viral properties. More research needs to be done. We
do have some numbers for you, a few, Yeah, okay.
Rosewater is considered an important economic product or like byproduct
in places where roses grow well. And that's because out
of a kilo of rose petals, you can get about
(10:46):
a kilo of rosewater. In contrast, you have to use
about four thousand kilos of rose petals to get a
single kilo of rose oil.
Speaker 3 (10:56):
Yeah. Yes.
Speaker 2 (10:58):
As of twenty seventeen, nearly half the global market for
rosewater was devoted to cosmetic uses. Less than a quarter
was devoted to food and beverages. But food and beverages
is an expanding category, and as of twenty twenty three,
the global market for rose water was worth about half
a billion dollars and is expected to double in the
next decade.
Speaker 1 (11:20):
Okay, yeah, but it is interesting in the history because
rose water once was much more ubiquitous, especially here in
the US, oh yeah, than it is now. And there
was a turn and it's kind of fascinating.
Speaker 2 (11:35):
Yeah, floral flavors in general, and you can still find
in some European products like orange blossom water and violet
much more prevalently than you do here. But yeah, really
fell out of fashion as so yes, we are going
to get into that history. But first we're going to
get into a quick break for a word from our sponsors,
(12:03):
and we're back.
Speaker 1 (12:04):
Thank you sponsors, Yes, thank you, so yes, reminder, we
have to remind ourselves every now and then.
Speaker 2 (12:10):
But this is a food show ostensibly.
Speaker 1 (12:12):
Ostensibly though, the line between flowers and food can be blurry,
and you can see some of our past episodes around
something like Marigold's for instance, to look more into that.
But roses are very, very, very old. I actually I
love the history of flowers. I love like the language
(12:33):
of flowers. This was a really hard one for me
to be.
Speaker 3 (12:36):
Like, stay on streams.
Speaker 1 (12:39):
Yes, but it is worth mentioning that the flower itself,
the rose, has a history of being prized since ancient times.
The fossil record suggest it is one of our oldest flowers.
It has been cultivated in China for over five thousand years.
In five hundred BCE, Confucius wrote about them in regards
(12:59):
to the Imperial Gardens and wrote that the Emperor's libraries
held hundreds of books on the subjects of roses. I
don't know, but that's what I know. At one time
there were so many gardens dedicated to roses in China
that they threatened the food supply, and the emperor had
to order some of them to be destroyed.
Speaker 3 (13:20):
Oh wow.
Speaker 1 (13:22):
Yes, the flowers started appearing in paintings very early on,
and during lavish feast or celebrations, rose petals were scattered.
We still see that to this day, which I find fascinating.
Greek mythology tells a story of the goddess of beauty, Aphrodite,
who honored her son Arrows by naming the flower after
(13:44):
his name, so rearranging by one letter, which I never
picked up on. Okay, sure, yeah, yeah, yeah, that's something
I would pull. Airis Aros later gave the rose as
a bribe to the god of silence, so that this
god would keep quiet about the weakness of all the gods.
(14:07):
Some think this is at least in part why roses
came to symbolize beauty and love. Now I read secrecy.
I've never associated roses with secrecy, but sure, maybe I'm.
Speaker 2 (14:20):
Just not running in the right circles circles maybe maybe not,
maybe not, But okay, so we've got these flowers, We've
got these flowers that people seem to really like.
Speaker 1 (14:33):
In the early days, ancient Persians figured out that they
could distill the flowers with water or steam to create
rose water, and it became pretty popular in that area
for all kinds of things. For instance, rose water has
a century's long history of being used medicinally, also in
cosmetics and perfumes. Places in the Middle East and Western
(14:54):
Asia used it culinarily to flavored dishes, and it was
highly prized for.
Speaker 3 (15:00):
A long time.
Speaker 1 (15:02):
The ancient Romans used it as sort of an early
air freshener for their homes and as part of skincare routines,
perhaps even in religious ceremonies. I believe we've talked about
this in some one of those dessert episodes that involved rosewater. Sure, yes,
legend has it that Cleopatra's ship was scented with rosewater,
(15:23):
and perhaps that she even bathed in it. Shakespeare later
wrote about this anecdote legend quote, the very winds were
love sick. Greek physician Galen described a cosmetic recipe and
two hundred CE that contained rosewater. Many sources also claim
that during the heyday of building Mosque and Baghdad, the
(15:46):
builders mixed rose water and musk into the mortar paste
so that the scent would be released under the noonday
rays of the sun. Yeah, I'm not I've read that
in several places, but who knows. Rosewater was thought to
be a cure for depression during the Middle Ages and
(16:06):
the Renaissance, people continued to use it for its scent
as well in bathwater and in early forms of hand
soap called hand water. It was a favorite amongst European
royalty of the time as well, who used it to
perfume their rooms, their clothes, their foods, and historians believe
that the Persians were some of the first to really
(16:27):
dive into the culinary possibilities of this ingredient. Some of
the earliest recipes for rosewater do come out of this region,
dating back to the height of the Arab Empire around
the eighth to eleventh century CE. They might have mixed
rosewater with mutton fat and added the resulting mixture to
a dish as a seasoning or something to add dimension.
(16:50):
It also ended up in several desserts, many on the
lighter side, including Marzapan. They used the ingredient to sweeten
drinks and flavor desserts, but yeah in savory dish as
a seasoning. Two and as traders from the region traveled
further east, people in India started to incorporate this ingredient
into drink, cyclossy and desserts like gulab Jaman, as well
(17:13):
as using it medicinally. During Turkey's Ottoman Empire, it became
a popular flavoring in Turkish delight.
Speaker 2 (17:20):
Fragrant roses from this area made their way north to
Bulgaria sometime in the fifteen or sixteen hundreds, and specifically
to this one area in the Balkan Mountains, now known
as the Valley of Roses, because over the next few centuries,
roses and rose water became this important regional product, especially
(17:40):
as locals had and or developed knowledge of distillation through
brandy production.
Speaker 1 (17:49):
Well, the English developed a taste for rose water when
they encountered it during the Crusades of the twelfth and
thirteenth centuries, so once they got back to England they
started making their owned by steeping rose petals and water.
Then when the English set sail for America, they brought
their taste for rose water with them, and it was
a favorite ingredient in the US by the eighteenth century.
(18:13):
It showed up in books like seventeen ninety six is
American Cookery by Amelia Simmons. Simmons recommended it in pies, cookies, cakes, puddings, custards,
tarts and drinks, and hers was by no means the
only cookbook that touted the various uses of rosewater. It
was incredibly popular, once more popular than vanilla is in
(18:37):
the US today.
Speaker 2 (18:39):
Yeah, so many desserts called for it and furthermore called
for it to taste, indicating that this was a common
ingredient that folks were very familiar with, like pound cake,
put some rose water in it, gingerbread that has rose water.
Of course, it helped that this was a product that
you could make yourself or buy locally anywhere. That roses
(18:59):
grew unlike still expensive at the time, spice trade spices.
Speaker 1 (19:05):
Right, so yes, speaking of as more and more Americans
became familiar with vanilla taste and preferences started to shift
away from rosewater to this quote novel ingredient. Vanilla was
very very expensive at the time, though so much so
it was pretty much out of the reach for those
(19:25):
who were not in the upper class. But this changed
in eighteen forty one when enslaved twelve year old named
Edmund Albius from what was then called el Burbon discovered
a way to speed up the pollination of the vanilla orchid.
This boosted the production of vanilla, and it lowered the price,
and it made it more available to the average person
(19:49):
and so now more widely available not as expensive. Rosewater
took the back seat to vanilla as it rose in
the US. Fanny Farmers eighteen ninety six Boston Cooking School
cookbook called for rose water and frosting, but only if
you wanted it to be tinted pink. Vanilla, however, took
(20:12):
the place rose water had previously held in her dessert recipe,
so it kind of moved to like more of a
coloring item as opposed to a flavoring.
Speaker 2 (20:23):
Which if it's distilled, it's not going to have a
color to it. So this would be a particular type
of steeped rosewater that is presumably homemade.
Speaker 3 (20:32):
Mm hmm.
Speaker 1 (20:34):
And yeah, rosewater really faded out culinarily, it became much
more associated with toilet trees, perfumes, and cosmetics. However, rosewater
has been experiencing a bit of a renaissance in the
US as of late, and it was kind of interesting
to read because if you didn't know the history of
(20:55):
rosewater and how it used to be so common in
the US, it just feels like people are sort of
missing a context and rosewater it has become the novel
thing that once was to them.
Speaker 3 (21:11):
No, I love that.
Speaker 2 (21:12):
I love those patterns of popularity and taste.
Speaker 1 (21:16):
Yeah yeah, but I would say it's mostly in desserts
and cocktails here in the US obviously. Listeners, if you're
from somewhere else, please write in. If you have any
recipes or knowledge of this from anywhere you are, please
let us know. It was just an interesting story of
another ingredient that kind of completely faded away for a
(21:40):
minute here is now coming back and people are like,
where is.
Speaker 2 (21:43):
Like, what is this exactly? We've never seen this before?
Speaker 3 (21:48):
How straight?
Speaker 2 (21:50):
Yeah, well you you might not have, but your great
grandmother might have.
Speaker 1 (21:55):
Yeah, yeah, yeah, yeah, Well please write in. But that
is what we have to say of that rose water
for now.
Speaker 3 (22:04):
It is.
Speaker 2 (22:05):
We do already have some listenering mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors.
Speaker 3 (22:20):
And we're back.
Speaker 2 (22:21):
Thank you, sponsors, Yes, thank you, and we're back with listen.
Speaker 1 (22:32):
I have had one of my favorite karaoke go to songs,
kiss from a Rose, stuck in my head since we started.
Speaker 2 (22:41):
Doing Wow dude, yeah, okay, yes, which brings us to
the little note.
Speaker 1 (22:49):
Lauren was very kind and came onto the other show
I do Stephma never told you to talk about Holiday classic.
You could argue that Batman movie. It was as well
die Hard and it was a very fun episode. We
have a great conversation.
Speaker 3 (23:07):
Thank you, oh.
Speaker 2 (23:08):
Thank thank you for the opportunity to talk about Diehard.
Always always, always happy to do it. It felt very silly,
and I think that's how it comes off. And so
if that's something that you need in your life right now,
I recommend going and checking that out. Yes, that is
on stuff Mom never told you, and thank you, Thank
you Annie and Sam for having me on.
Speaker 1 (23:28):
Oh yeah, it was a blast. I think you you
listeners would love it, so you can can check it out. Yeah,
we do have some messages from listeners already. I have
to say we got a lot of notes about Pizzelle.
Speaker 3 (23:44):
Excellent. I know it's great. I love it.
Speaker 1 (23:48):
People answered ourk hall I about the presses and the recipes.
So we got a couple of those coming out, but
please keep them coming. Starting with Tyler, Tyler wrote, I
got a notification today from Spotify on your latest episode,
which was Pizzelle, and I immediately sent it to my mom.
My mom has been making pizzelle for years with the
recipe from a neighbor from her childhood neighborhood. She has
(24:11):
her own pizzle maker, and I cannot tell you how
good pizzells are. The recipe is straightforward and after you
mix all the ingredients, you put it on the pizzelli
maker and then in seconds you have pizzelle. Okay, so
the recipe does look pretty simple, and it's also like
really nice recipe card, which I love.
Speaker 2 (24:30):
Oh yeah, yeah, a little just handprinted on a recipe card,
which is my favorite thing.
Speaker 3 (24:34):
Yeah, I love it. I love it.
Speaker 1 (24:36):
My mom has these two So it's six eggs, one
cup sugar, two cups flour, two tablespoons annis, one cup oil,
one teaspoon baking powder. Yeah, sounds simple enough. We just
have to get a press.
Speaker 2 (24:52):
Yeah she is a savor press Ooh can we get
our own press printed?
Speaker 3 (25:03):
All right?
Speaker 2 (25:04):
All right, let's projects for the future. Thank you for recipes.
Oh my goodness, thank you? Yes okay. Bradley wrote, I
just listened to your episode about three meals a day
and it reminded me of my time living in Finland
with a finished host family for a summer their meal
routine was so different from any other one I've experienced,
so I wanted to send you a quick note about
(25:24):
what it was like.
Speaker 3 (25:26):
Okay.
Speaker 2 (25:26):
Meal one around eight to nine am. There would be breads, jams,
and sometimes cheese on the breakfast table, a generally light meal.
Meal two. There wasn't really ever a lunch lunch, which
was very difficult for me to adjust to, but if
we did, it was usually an ice cream cone or
a sausage or a very small snack. Meal three. Around
(25:48):
four pm we would have dinner, usually boiled potatoes and
some type of fish as the main dish. Sometimes it
was a grainy stew with a red Lingenberry like jam.
Interlude one. Around six to seven pm, we would use
the sauna in their house. They also had an outdoor sauna.
Then Meal four. After the sauna, there was a second dinner.
(26:09):
To my surprise, this would be alcohol fish pies. Sausages
are really heavy foods, apparently to replenish you after sweating
it all out. Interlude too. Around eleven pm, we would
go out for a fishing trip because the sun was
still up and beginning to set. Meal five. Around twelve
fifteen am, we have a thermos, a fresh berry juice,
and a rye bread sandwich with butter and other fillings.
(26:32):
A few hours later, the sun rose, though the sky
always looked like it was at sunset. I'm not certain
if this was standard for all Finish families, but the
other people with host families in that region also had
similar eating schedules at the time. It was difficult to
adjust to, but I'm glad I had the experience.
Speaker 3 (26:50):
I love this.
Speaker 2 (26:51):
Wow, that's so cool. Oh humans, what are we getting
up to? All kinds of different things.
Speaker 1 (26:58):
I love this because to me this sounds like the
most luxurious vacation, like I'm taking a sauna, I'm going
fishing watching. But I get like if it if I
lived there, wouldn't feel that way.
Speaker 3 (27:12):
Oh sure of course, yeah, yeah yeah.
Speaker 1 (27:15):
But this is a great point because I think in
our three days, three meals a day, we focus really
on Western like us oh yeah, meal culture. So I
would love if other listeners would write in uh and
and I know we've heard from some of you and
read some of those letters already, but I would love
to hear from more of you about this particular set up,
(27:37):
about where where, how it's like where you are because
I the idea it is hard to adjust for me,
just to think of, like, Okay, so I'm gonna have
like ice cream cone at eleven, Like I don't know,
it's just again if I lived there, it wouldn't feel
that way necessarily, but it's fascinating.
Speaker 3 (27:55):
Yeah.
Speaker 2 (27:56):
Yeah, And I write like I'm I'm buglycemics, so like
I kind of eat every two hours no matter what,
like I that is, that is what whatever else is
going on, Like I'm eating something and it's usually not
a lot left my own devices. I never really eat
a full meal necessarily, just like kind of snacking constantly.
(28:17):
But so so in that way, I could see this
working out for me. But in the other way, I'm like, no, no, no,
I need to have some kind of heavy or something
than an ice cream cone before four pm because otherwise
I will murder everybody and eat their eyeballs and nobody
(28:38):
wants that.
Speaker 3 (28:40):
No, definitely, no, probably not.
Speaker 1 (28:43):
Yeah, But it is also interesting to think of how
I like how you included the sauna, yeah, because that
plays the role in Okay, we have the heavier dinner
after the sauna, right, sure, It just makes me think
I've been doing things you wrong. Yeah, kind of relaxation
(29:08):
periods that I don't feel like we really have I
really have here.
Speaker 2 (29:13):
Yeah, you're also very dedicated to two three mails and
particular meal times.
Speaker 3 (29:20):
Yeah so this sounds nice though.
Speaker 1 (29:24):
Yeah yeah, well yes, thank you so much for sharing listeners.
If you have any experiences you want to add to this,
we would.
Speaker 3 (29:33):
Love to hear from you.
Speaker 1 (29:34):
Absolutely, yes, and thank you to both of these listeners
for writing in already. If you would like to write
to us, you can. Our email is hello at saborpod
dot com.
Speaker 2 (29:43):
We are also on social media. You can find us
on Twitter, Facebook, and Instagram at saber pod, and we
do hope to hear from you. Savor is production of iHeartRadio.
For more podcasts from my Heart Radio, you can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to our super producers
Dylan Fagan and Andrew Howard. Thanks to you for listening,
and we hope that lots of more good things are
(30:05):
coming your way.
Savor News
Hosts And Creators
Dylan Fagan
Anney Reese
Lauren Vogelbaum
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