Edible rosebuds
Dried, unopened buds of fragrant roses, used ground or whole. They taste floral, slightly tart and a little bitter.
Edible rosebuds are the dried flower buds of especially fragrant rose varieties, above all the Damask rose. In Persian cooking they are ground to a powder, for instance for spice blends such as advieh, or crumbled whole over rice, yogurt and sweets. The flavour is floral and perfumed, with a slight tartness and bitterness, so small amounts are enough; too much makes a dish taste soapy. Fresh buds smell strongly and keep a vivid pink colour, while old ones turn pale and lose their aroma. They are sold in Persian, Turkish or Arab grocery shops, tea shops, spice shops and by mail order.
Substitute:
Dried edible rose petals are the best substitute and taste nearly the same, only a little milder. Rose water brings the fragrance but neither the tart note nor the colour and texture, and it belongs in liquid preparations rather than in dry spice blends or as a garnish.