Anthonero, also known as orange blossom water, is a fragrant distillate obtained by boiling water infused with the flowers of bitter orange trees (Citrus aurantium). While other flowers, such as roses or jasmine, can also be distilled, the blossoms of the bitter orange tree produce the most aromatic and delicate fragrance, making anthonero a cherished ingredient in Greek and Mediterranean cuisine.
Production of Anthonero
The production process of anthonero is traditional and precise:
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Harvesting: Fresh bitter orange blossoms are carefully collected in the spring, when the flowers are at their most fragrant.
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Distillation: The blossoms are gently boiled with water in a copper or stainless steel still. The steam carries the aromatic oils from the flowers, which condense into a clear, fragrant distillate.
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Collection: The resulting liquid is pure, lightly sweet, and highly aromatic, capturing the essence of the flowers without bitterness.
This natural floral distillate preserves the delicate aroma of the orange blossoms, making it a key ingredient in Greek culinary tradition.
Culinary Uses of Anthonero
Its main use is for adding fragrance to loukoumi, kourabie, amygdalota, vassilopita, ice cream, baklava, and vanilla, as well as syrups, crepes, salads, meats, pastries, biscuits, and cakes.
Why Anthonero Is Special
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Aromatic Distillate: Made from bitter orange blossoms, providing a delicate floral fragrance
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Versatile Ingredient: Enhances sweets, pastries, ice creams, and even savoury dishes
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Traditional and Authentic: A key flavour in Greek and Mediterranean culinary heritage
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Cultural Significance: Widely used in festive dishes such as vassilopita, loukoumi, and baklava
Anthonero is more than just a flavouring—it is a culinary symbol of Greek tradition, bringing elegance, aroma, and authenticity to every dish it touches.
