Do you like rose as a flavor?

I have a bottle of rose water in the baking cabinet. Stella Parks aka “BraveTart” is a James Beard winning pastry chef and she has taught me to pair the tiniest amounts of rose water to enhance strawberries. I rarely make a strawberry dish without tiniest dash of rose water.

Also, I don’t think you can make a true Kunafeh/Kunafa/etc. without adding rose water to the syrup.

All that said, thimble of that in anything else would smell like drinking a nursing home.