Orange blossom water, also called orange flower water, is the fragrant liquid produced by steam-distilling the blossoms of the bitter (Seville) orange tree, Citrus aurantium. It is a staple flavoring in Middle Eastern, North African, and Mediterranean cooking, most often used in a few drops or teaspoons to scent pastries such as baklava, milk-based puddings, and rice pilafs, and occasionally savory stews and marinades. Recipes made in the Levant and North Africa typically use bitter-orange blossoms, while some Mediterranean producers distill it from sweet-orange (Citrus sinensis) blossoms instead, giving a slightly softer aroma. Because its floral flavor is potent, it is added in small measured amounts rather than freely.