Cooking with flowers is still quite unusual in most of Canada, but rose petals are widely used in the cuisines of the Middle East, Turkey, Iran and North Africa. These small petals are a common ingredient in Middle Eastern pastries and tea blends, and they are used to make syrups for drinks and desserts. They are also used in some Indian marinades, kormas and desserts. Rose petals retain much of their colour and flavour when dried, and can be used in spice blends for meats and stews, or as a pretty garnish for salads and desserts. Rose petals pair nicely with cinnamon.