Rose water or rose syrup (Persian: گلاب Golâb, Turkish: Gül suyu, Arabic: ماء ورد Māʾ war, Urdu: گلاب رس ) is the hydrosol portion of the distillate of rose petals. Rose water, itself a by-product of the production of rose oil for use in perfume, is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.