I have recently acquired some rosewater and wanted to use it in a few recipes but I've never used it. I have seen recipes that use it in small amounts but the rosewater I have seems so diluted with very little taste/smell. Are there different kinds? My smell-ability is not the greatest and I'm afraid I will overwhelm a recipe. I know it is supposed to be a more subtle flavorant.
Well, I've got several different kinds myself and have yet to bake with it. Put a little on your forearm and walk around for a day. If no one makes any comments, dump it into a recipe. The concentrated is more like an oil and very strong. Just opening the bottle gets comments. :)
... listed here, in Wikipedia. But no mention of it in bread, alas. Scones, yes, but not bread. Nothing stopping you from giving it a whirl - though I suspect your rosewater will be too subtle to shine through, perhaps?
I've only ever used rosewater to make Turkish Delight - where its delicate fragrance is shown off to perfection.
Makes a nice skin tonic, too!
All at Sea