Botanical Name: Pandanus odoratissimus
Also Called: Pandanus, Screwpine
Kewra is a fragrant floral essence extracted from the flowers that grow predominantly in India, Southeast Asia, and the Pacific Islands. Known for its sweet, floral aroma with hints of rose and vanilla, kewra water or essence is widely used in South Asian and Middle Eastern cuisines to add a distinctive, aromatic flavor to dishes.
The extraction process involves distilling the fragrant flowers to produce a clear liquid, commonly referred to as kewra water or kewra essence. Kewra water is a more diluted form, used similarly to rose or orange blossom water, while kewra essence is a more concentrated version, requiring just a few drops to impart its strong, sweet fragrance to a dish.
Kewra plays an important role in Indian and Pakistani cooking, particularly in Mughlai cuisine. It is often used in rich rice dishes like biryani and pulao, where it enhances the overall fragrance and adds a subtle, floral undertone that elevates the complexity of the dish. In traditional Indian desserts, such as rasgulla (syrup-soaked cheese balls) and gulab jamun (deep-fried milk-based sweets), kewra adds a layer of delicate floral sweetness that balances the richness of sugar and dairy.
In addition to its use in rice and desserts, kewra is also used in savory dishes, particularly in marinades and gravies. It pairs well with meat and poultry, especially in kebabs and stews, where its floral notes can cut through the richness of spices and fats, adding depth and an aromatic finish.