Kewra water: Is a fragrant hydrosol distilled

Kewra water is a fragrant hydrosol distilled from the flowers of the pandanus plant (commonly found in India). It was and still is used to obtain the sweet and flowery fragrance from traditional to everyday applications. Kewra water , also known as kewda water, is primarily used as a flavoring agent in cuisine. It is renowned for providing an exceptional aroma to traditional North Indian dishes such as aromatic biryanis, cooling sherbets, rasgullas, rich paneer gravies, and authentic Mughlai meat recipes. Kewra water is incorporated into beverages such as sherbets and lassis, providing a refreshing and exotic floral note. - Use kewra water in marinades for meats and poultry, lending a subtle floral aroma and tenderizing effect. Kewra water , also known as screwpine water, is a flavourful extract that has long been a staple ingredient in South Asian cuisine. It is a clear, fragrant liquid extracted from the flowers of Pandanus tectorius, which is native to Southeast Asia and is widely cultivated in India, Pakistan, Bangladesh, and Sri Lanka.