Orange blossom is the fragrant white flower of the sweet orange tree (Citrus sinensis), used in cooking mainly in the form of orange blossom water or orange blossom honey rather than the flower itself. Commercial production is centered in the Mediterranean, particularly Spain, Morocco, and Tunisia, where the trees bloom briefly each spring. Orange blossom water, a floral hydrosol produced by steam-distilling the flowers, is a staple flavoring in Middle Eastern and North African pastries, rice dishes, and stews; orange blossom honey carries a milder, more delicate version of the same floral-citrus character. Both should be used sparingly, since their perfume-like intensity can easily overwhelm a dish.