Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Anthonero

Anthonero: Bitter orange blossom water adds fragrance to a variety of Greek sweets, dishes, and desserts.

orange branches

Anthonero (bitter orange blossom water)

The anthonero (rosewater) is the distillate produced by boiling water enriched with bitter orange flowers. Other flowers can be used as well, but those of bitter orange make the most fragrant distillate.

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.

 

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