These deep-red to bright-pink dried rose petals are even more fragrant than their fresh counterparts. They have a slight fruity taste with a hint of astringency and are used in syrup or other infusions for ultimately adding a delicate taste and floral aroma to confections and beverages. Culinary use of rose petalsincluding teas, herbals, cooking and bakingis common in throughout the Middle East, China, Morocco, and India. The two oldest recipes using them are the dessert, Turkish Delight, and the Moroccan spice blend, ras el hanout, where dried the rose petals soften the sharpness of this exotic, complicated blend of up to 80 spices.