Essences have always been a part of Indian cookery. Floral essences being most popular, and among them, the rose water essence reigning supreme. The best blooms are selected and mixed with water to make rose water. And rose essence is extracted from cultivated, dark pink and red roses. It is colourless, but powerful smelling, and must always be used sparingly. The best way to use it is to dilute the essence with water or milk and then sprinkle it over food. Rose essence is used to flavour many milk sweets and other Indian desserts. It is also used at festive functions, in ritual worship, and at traditional weddings.