The stages of producing orange blossom water
The bitter orange blossom takes its name from Neroli to Anne-Marie de la Trémoille, also known as Princess of Nérola (17th century). She was particularly fond of this flower and used it to perfume her gloves and her bath water. The distillation of bitter orange blossom water and flowers is an ancestral tradition that ancient Algerian families, particularly in the East and Center of the country, have practiced for a very long time.
This extraction method allows you to have a quality product that is easy to keep at home.
The regions of Mitidja, as well as some regions in the east of the country, have always made their own bitter orange blossom water, which they use in particular during the holy month of Ramadhan. This is due to the fact that these regions are known for their large areas of orange, lemon and mandarin groves, in addition to other types of citrus fruits such as grapefruit and bitter orange. It is from the bitter orange blossom that they make this nectar which is used everywhere in Algeria, particularly for traditional pastries, the famous homemade cakes.
The harvest: The flowers are harvested in the morning before sunrise. It must be done by hand in wicker baskets or jute bags, the picked flowers are quickly transported to the place of distillation.
Pre-drying: The petals are emptied from the bags and spread on the clean ground in the open air and in the shade, so that they dry, which increases the yield.
Distillation: The still is filled with water and then put on the fire. The flower petals to be distilled are immersed in boiling water, and must float freely in the water in order for them to be distilled. The water will boil and form water vapor, which will carry away the volatile constituents of the flowers, destroy the structure of the cells and release the olfactory molecules. The steam is responsible for transporting the essential oil, which condenses in the condenser. The essential oil being lighter than water, will then float on the surface of the water. The mixture of floral water and essential oils will be obtained at the outlet of the cooler. The separator will allow the floral water and oil to be recovered separately.
Packaging and storage: Micro-filtered flower water is filled in glass bottles rinsed with hot water and sterilized to help prolong the aroma and floral scent of the product. Floral waters are kept in the refrigerator to increase shelf life and freshness.
This extraction method allows you to have a quality product that is easy to keep at home.
The regions of Mitidja, as well as some regions in the east of the country, have always made their own bitter orange blossom water, which they use in particular during the holy month of Ramadhan. This is due to the fact that these regions are known for their large areas of orange, lemon and mandarin groves, in addition to other types of citrus fruits such as grapefruit and bitter orange. It is from the bitter orange blossom that they make this nectar which is used everywhere in Algeria, particularly for traditional pastries, the famous homemade cakes.
The harvest: The flowers are harvested in the morning before sunrise. It must be done by hand in wicker baskets or jute bags, the picked flowers are quickly transported to the place of distillation.
Pre-drying: The petals are emptied from the bags and spread on the clean ground in the open air and in the shade, so that they dry, which increases the yield.
Distillation: The still is filled with water and then put on the fire. The flower petals to be distilled are immersed in boiling water, and must float freely in the water in order for them to be distilled. The water will boil and form water vapor, which will carry away the volatile constituents of the flowers, destroy the structure of the cells and release the olfactory molecules. The steam is responsible for transporting the essential oil, which condenses in the condenser. The essential oil being lighter than water, will then float on the surface of the water. The mixture of floral water and essential oils will be obtained at the outlet of the cooler. The separator will allow the floral water and oil to be recovered separately.
Packaging and storage: Micro-filtered flower water is filled in glass bottles rinsed with hot water and sterilized to help prolong the aroma and floral scent of the product. Floral waters are kept in the refrigerator to increase shelf life and freshness.