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Need help with flavoring essence for Middle Eastern sweets.

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Joined: Dec 12, 2005


Posted to Thread #29374 at 10:00 am on Jan 19, 2017

Unfortunately, from an olfactory point-of-view, I despise both rosewater and orange blossom--the most commonly used essences. They are just too perfume-y for me. Once I actually got nauseated walking around our neighborhood when we first moved here. Turned out the orange trees were in blossom.

I'm going to make molded semolina cookies with pistachio filling and since I won't use either rosewater or orange blossom, what would you recommend?

[In the link, I have the mold on the right]


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