Adamson, Melitta Weiss (2004). Food in Medieval Times (на језику: енглески). Greenwood Publishing Group. стр. 29. ISBN978-0-313-32147-4. „Rose petals were already used in Persian cookery to perfume and flavor dishes long before the technique of distilling rose water was developed. The person commonly credited with the discovery of rose water was the tenth-century Persian physician Avicenna.”
Marks, Gil (2010). Encyclopedia of Jewish Food. HMH. стр. 791. ISBN978-0-544-18631-6. „In 800 CE, the Arab scholar Jabir ibn Hayyan in-vented an improved still. About two centuries later, the Bukharan-born physician ibn Sina (980-1037), whose name was latinized as Avicenna, discovered how to use the still to extract the essential oil from flower petals. This allowed for the steam distillation of floral waters, particularly rose water”
Boskabady, Mohammad Hossein; Shafei, Mohammad Naser; Saberi, Zahra; Amini, Somayeh (2011). „Pharmacological Effects of Rosa Damascena”. Iranian Journal of Basic Medical Sciences. 14 (4): 295—307. ISSN2008-3866. PMC3586833. PMID23493250. „The origin of Damask rose is the Middle East and some evidences indicate that the origin of rose water is Iran”
Boskabady, Mohammad Hossein; Shafei, Mohammad Naser; Saberi, Zahra; Amini, Somayeh (2011). „Pharmacological Effects of Rosa Damascena”. Iranian Journal of Basic Medical Sciences. 14 (4): 295—307. ISSN2008-3866. PMC3586833. PMID23493250. „The origin of Damask rose is the Middle East and some evidences indicate that the origin of rose water is Iran”