that pest and disease control can be carried out effectively. Significant quantities are grown in some tropical countries, and these are shipped by air to markets across the world. Some kind of roses are artificially coloured using dyed water, like rainbow roses. Perfume Rose perfumes are made from rose oil (also called attar of roses), which is a mixture of volatile essential oils obtained by steam distilling the crushed petals of roses. An associated product is rose water which is used for cooking, cosmetics, medicine and religious practices. The production technique originated in Persia and then spread through Arabia and India, and more recently into eastern Europe. In Bulgaria, Iran and Germany, damask roses (Rosa × damascena 'Trigintipetala') are used. In other parts of the world Rosa × centifolia is commonly used. The oil is transparent pale yellow or yellow-grey in colour. 'Rose Absolute' is solvent-extracted with hexane and produces a darker oil, dark yellow to orange in colour. The weight of oil extracted is about one three-thousandth to one six-thousandth of the weight of the flowers; for example, about two thousand flowers are required to produce one gram of oil. The main constituents of attar of roses are the fragrant alcohols geraniol and L-citronellol and rose camphor, an odorless solid composed of alkanes, which separates from rose oil. β-Damascenone is also a significant contributor to the scent. Food and drink Rose hips are high in vitamin C, are edible raw, and occasionally made into jam, jelly, marmalade, and soup, or are brewed for tea. They are also pressed and filtered to make rose hip syrup. Rose hips are also used to produce rose hip seed oil, which is used in skin products and some makeup products. Rose water has a very distinctive flavour and is used in Middle Eastern, Persian, and South Asian cuisine—especially in sweets such as Turkish delight, barfi, baklava, halva, gulab jamun, knafeh, and nougat. Rose petals or flower buds are sometimes used to flavour ordinary tea, or combined with other herbs to make herbal teas. A sweet preserve of rose petals called gulkand is common in the Indian subcontinent. The leaves and washed roots are also sometimes used to make tea. In France, there is much use of rose syrup, most commonly made from an extract of rose petals. In the Indian subcontinent, Rooh Afza, a concentrated squash made with roses, is popular, as are