TAIF ROSES الورد الطائفي

Stunning pink roses grown in the Saudi Arabian mountains for the production of Rose Oil

The mountain city of Taif has long been known for its roses. Located almost 2,000m above sea level, beyond the holy city of Mecca, it enjoys moderate weather during the summer months, earning it the accolade of the unofficial ‘summer capital’ of Saudi Arabia. The conditions are perfect for growing a wide range of products including grapes, pomegranates, figs, tomatoes and other salad crops.

Every year hundreds of farms also produce millions upon millions of roses that are distilled into Rose Oil and Rose Water, along with a multitude of other products. The season is short, running from the end of February through to April.

Each day, early in the morning, just after the sun has risen, all the fully open blooms of Rosa damasscena are picked by hand, counted and placed into a large copper pot along with water to be ‘cooked’. This simple mixture of rose blossoms and water is allowed to simmer gently for approximately 6 hours, heated by burners below. Steam is collected by an alembic, a mushroom-shaped helmet that fits tightly on the boiler and has a tube that angles down from the top. Steam is directed through a zinc cooling tank filled with tepid water. The distillate (vapor) condenses and runs down into a large glass carboy, where it begins to separate into rose water and oil (Attar).

The yield of Attar (oil) from this first distillation is low, as the oil is still dispersed in the rose water, known as al-arus or the bride water. This must be redistilled in a process called Cohobation. The bride water is poured in the next days fresh blooms and distilled again. This method produces an enriched rose-water condensate called al-thino or ‘second cut’. Once this is complete and it has cooled, richly perfumed globules of Attar (oil) rise to the surface of the rose water and gather in the neck of the bottles. After a couple of days, it is carefully syringed away and stored in little bottles ready to be sold.

Taif Roses (الورد الطائفي) are intertwined in Islamic culture, most notably in the twice-yearly ceremonial washing of the holy Kaaba in the Grand Mosque of Mecca. The inside is cleaned with cloths soaked with a special mixture of Zamzam water and rose oil.

The first description of the distillation of rose petals was written by the ninth-century philosopher Al-Kindi. One of the early chemists in the Golden Age of Islam, he wrote a book entitled - The Book of chemistry of Perfume and Distillations.

In the early days, Taif’s rose petals were collected and sealed into sacks for transport by camel 65km down to the holy city of Mecca. There, Indian pharmacists distilled Attar (oil) from them, using processes not unlike that used today. About 200 years ago the distillers brought their craft to Taif itself. Here, closer to the rose fields, the manufacturer of rose oil was much more efficient, as the volatile rose oils evaporate rapidly after harvest. Soon after the establishment of these distilleries, Taif rose oil began to win acclaim around the globe. Today it is known as some of the finest in the World.

During the season, thousands of people flock to the area to see the roses. Many also enjoy a traditional breakfast of Malah, a local sweet bread, served with dates and honey. After an early start to see the roses being picked at dawn, it is a very welcome treat.

The same roses, Rosa damasscena are also grown in the holy city of Madinah. The petals are not distilled, but are served in the local tea along with mint and other herbs.

TAIF ROSES الورد الطائفي

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