Anthónero (citrus water) is a distillate of citrus flowers and rodóstagma (rose water), is a distillate of rose petals of rosa Damascena, both of which are used to flavour traditional sweets.
Name - Origin
Ανθόνερο ή ροδόσταγμα.
Eugenia Petrou-Poeitou notes that anthonero is a distillate of citrus flowers and used to flavour various sweets (PetrouPoeitou 2013, 25) and rosewater, is a distillate of rose petals of rosa Damascena, which has a distinct aroma (Petrou-Poeitou 2013, article Ροδόσταμα-Ροδόστεμα, 126).
ETYM. aθθόνερον < άνθος (blossom ) + νερό (water) (PetrouPoeitou 2013, article Ανθόνερο, 25) Ροδόσταγμα < ρόδο (rose) + στάγμα (drip) (Petrou-Poeitou 2013, article Ροδόσταμα-Ροδόστεμα, 126)
The production of rose distillate was mainly carried out in the mountainous villages of Troodos, particularly in the village of Milikouri. It was not a profession, but an occupation to provide a small income for some families living in the villages of Troodos. In these villages, there was adequate rainfall, a suitable climate and a need to supplement their scarce production of cereals. The inhabitants of the village of Milikouri would plant rose trees in the borders of their vineyards and would collect the roses after April-May. Hence, the inhabitants were able to supplement their income by selling the roses at fairs or exchanging them for other products such as wheat. The roses were gathered in the very early hours of the morning because when the sun comes out, they lose their zest and smell. The flowers were placed in the producers’ aprons and baskets and, after the roses were carried home, the stems were removed and laid out for three days in a shady place to dry out (so as not to lose their scent). Rose water was obtained by distillation, in small workshops. In the villages of Troodos mountains and especially in Milikouri, the rose distillate was obtained at home using the method of the lampikos and the pot. The lambikos was an improvised tin distiller. Distillation required boiling the rose petals in water and collecting the vapour in a basin (Ionas 2001, 231-234).
Functional and symbolic role
Rosewater is a flavouring that is still widely used today in various traditional confectionery preparations, including baklava, kateifi, galatopourekko, kourapiedes, melomakarouna, xerotiana, ladies' fingers, mahallepi, rizogalo ("rice pudding"), etc. Rosewater was also added to grape must byproducts (ppalouzes, soutz̆oukkos, kiofterka) (Ionas 2001, 231).
Rosewater is also used today in the preparation of kourapiedes, loukoumades, vassilopitta and others.
Rosewater was placed in merréhes (myrohóes) and used in many religious and social events. At the Exaltation of the Holy Cross (14 September) the cross was sprinkled with rosewater, while on Good Friday the epitaph was sprinkled with rosewater too. Furthermore, when villagers would be invited to a wedding, they would be sprinkled with the rose water; as well as the couple while going to the church for the wedding and also the guests after the wedding ceremony (Chatzikyriakou 2011, 110-111).
Rosewater was prominent in wedding customs: Brides used rosewater as perfume on their wedding day. In some villages, the parents of a couple, while blessing them would sprinkle them with rosemary. When the groom would enter the bride's house, his mother-inlaw would also sprinkle him with rosewater. In some villages, on Monday following the wedding, the newlyweds would stand before a table with treats and sprinkle rosewater on the guests who would come to congratulate them. Before the wedding, on Saturday, the groom's family would invite the in-laws and the bride to the table sprinkling them with rosewater. Two girls would go around the village and invite women, sprinkling them with rosewater, to gather and help in its preparation of ressi, a traditional wedding dish in Cyprus. When they were going to organise the antigamo (gathering after the wedding), they still had to offer their guests a treat. In some villages, the groom would treat the guests to a drink with nuts and the bride would sprinkle them with rose water. The newlyweds would go around to greet their guests and receive their wishes, sprinkling them with rosewater (for the above customs, see. Protopapa 2005, vol. B, 53, 85, 94, 202, 295, 340, 392, 399). Rose water or citrus water was used predominantly when inviting guests to the wedding ritual: Rosewater was used when the parents of the couple would go from house to house to invite their friends and relatives to their children's wedding. (Mavrokordatos 2003, 329). A very common way of inviting people to weddings was holding a myrrh pot to sprinkle the hands of the guests with rose water when saying the phrase "come to the wedding". In the myrrh pot they carried rose water from wild roses (roodostemman), water from citrus flowers (aththoneron), blossoms or essences of other aromatic herbs. In the village of Polystypos they would invite guests giving glistarkes and rose distillate. While the guests were given the glistarka, they would be sprinkled with rosewater. In some villages of Mesaoria, while the groom's family would invite guests treating them to wine and holding a candle, the bride's family would invite them to the wedding with rosewater. In Agios Vasilios, they also would invite with candle, wine and koumoulo while sprinkling the guests with rosewater.
In Pyroi and Strogilos they would invite with a drink, wine and nuts, while at the same time they would sprinkle the guests with rosewater. In some areas, rosewater was also used during the invitation to an engagement ceremony. A woman representing both families, who had a silk handkerchief attached to her, would carry the rodóstemma in the villages of Kythrea and Metochi. Rosewater was also used while inviting for the preparation of the wedding bed. The bride's bath was a customary since ancient times and always had a ritual character. The ritual could take place, in the bride's home or the maid of honour's home or in a public bath in the presence of a group of women. In Nicosia and its surroundings they would bath the bride in a public bath. On the way back, the bride was covered with a red cloth and accompanied by the maid of honour and the best man's wife. The people would sprinkle rosewater and the violinist would accompany her (for the above customs, see. Protopapa 2005, vol. A, 293, 308, 311, 313-314, 317, 319-327, 337, 342).
Rosewater was also used when preparing the bed of the newlyweds: 'It was customary for the mother of the bride to take a merreha with rosewater and go around the bed three times (Mavrokordatos 2003, 331).
Apart from rosewater, the bride could not wear any other perfume or cologne as the priest would not accept to carry on with the weeding (Mavrokordatos 2003, 333).
Rosewater was used to wash babies’ eyes (Hadjikyriacou 2011, 110-111).
Additional information and bibliography
As Archim. Kyprianos records, in Cyprus in the 18th century they produced blossom water from the following plants and flowers: roses, lemon and water lily blossoms, and myrrh.
In Milikouri, at the borders of their vineyards, the inhabitants would cultivate the Rosa Damascea variety, famous for being very fragrant and from which they would extract rose distillate and rose oil. Rose oil was at that time in great demand as a raw material for making myrrh. According to testimonies from foreign visitors and scholars, the distillation of rose water and rose oil in Cyprus dates back to the 19th century, while the main production centre was located in Milikouri. The production of rose distillate and rose oil was providing an important source of income for the inhabitants of Milikouroi until the late 1990s (Kythraiotou 2013, 37).
Before the introduction of European colognes, rose distillate was also used as a perfume for the bride and, on other occasions, for important guests. Rosewater was considered good for the skin. It was also a good remedy for eye problems. Some people used rosewater as a stomach laxative and would drink it in the morning on an empty stomach ( Ionas 2001, 231).
Ionas I. (2001), The traditional professions of Cyprus, Publications of the Centre for Scientific Research, XXVII, Nicosia.
Kythraiotou, F. (2013). Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Archim. Kyprianos (1788), Ιστορία Χρονολογική της Νήσου Κύπρου, Typos Evagora, Nicosia.
Mavrokordatos G. I. (2003), Δίκωμο: Το χθες και το σήμερα, Nicosia.
Xioutas P. (2008), Από τα Τραγούδια μας, Newspage Publications, Nicosia.
Petrou-Poetou E. (2013), Where do they come from. Epiphaniou Publications, Nicosia, Nicosia.
Protopapa K. (2005), Customs of traditional marriage in Cyprus, Vol. A-B, Publications of the Centre for Scientific Research, XLV, Nicosia.
Hadjikyriacou N. G. (2011), Αρωματικά και αρτυματικά φυτά στην Κύπρο. Από την Αρχαιότητα μέχρι Σήμερα, Bank of Cyprus Cultural Foundation, Nicosia, Nicosia.
Dimitra Demetriou, Dimitra Zannetou, Tonia Ioakim, Stalo Lazarou, Savvas Polyviou, Maria Tsangari / Petroulla Hadjittofi, Argyro Xenophontos