No. 4 Orange Flower Water and Rose Water
Many Middle Eastern deserts call for rose water or orange blossom water, and both bring a wonderful 'perfumed' flavour to food. A dash of rose water over hulled and halved strawberries can enliven the fruit, giving it a whiff of Eastern exoticism, an aroma and flavour reminiscent of Turkish delight (for which rose water is used as a flavouring, of course).
Orange flower water is, obviously, good with oranges and I quite often use it when I make my Spanish Torta di Naranja (orange and almond cake). It is also used in Greek, Turkish and Middle Eastern sweetmeats such as Baklava.