Taif Rosewater Production Continues as Cherished Spring Tradition
Taif rosewater production is a long-standing and cherished agricultural tradition in Taif Governorate, deeply connected to the annual spring rose harvest. Lasting around 45 days, this season sees roses carefully handpicked at dawn to preserve their rich, delicate fragrance.
According to farmer Ali Al-Sheikh, the process begins with transporting freshly harvested roses to traditional distillation sites, known locally as “cooking pots.” These copper vessels are filled with measured amounts of roses and water, sealed tightly, and heated over a moderate flame. As the mixture boils, it releases aromatic steam infused with the essence of the roses.
The vapor then passes through pipes into cooling containers, where it condenses into a fragrant liquid. Moreover, this process yields both rosewater and rose oil, with the latter being among the most valuable essential oils in the world.
Al-Sheikh added that Taif rosewater is widely used in perfumes, incense, cosmetics, and skincare products. It also plays an important role in the culinary world, enhancing traditional sweets, beverages, and various recipes—highlighting its cultural and economic importance.
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