Before vanilla extract became popular in the 19th century, what was the primary sweet flavoring used in Western baking?
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For centuries, rose water was the go-to flavoring for cakes, cookies, and puddings in Western kitchens. It was distilled from rose petals and offered a delicate floral aroma. It fell out of favor when vanilla became cheap and mass-produced, though it remains a staple in Middle Eastern desserts. Photo: Hossein Khosravi, Wikimedia Commons, CC BY 4.0.
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Source: Wikipedia (CC BY-SA)
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