Kewra Water
By: Desiree Mellon

About

Kewra Water is an aromatic water made from the distilled flowers of the tropical Kewra plant (pandanus odoratissimus). Kewra flowers have a sweet, perfumed, fruity flavor similar to that of rose flowers. Kewra Water is used in Indian and Asian cooking to flavor meats, desserts and drinks.It is used in Qorma/Korma, Biryani dishes and Kheer dessert.

Information
Other names: kevda, Pandanus Flower Water
Translations: Kewra Ūdens, Kewra Vandens, Kewra apa, Kewra vode, Kewra nước, Kewra wody, Kewra जल, Kewra Água, Kewra воды, Kewra Νερό, Kewra المياه, Kewra 물, Kewra vody, Кевра воде, Kewra Tubig, Kewra水, Kewra Aigua, Kewra Voda, Kewra vody, Kewra acqua, Kewra מים, Kewra Vatten, Kewra Air, Kewra水, Kewra eau, Pandanuswasser, Kewra Vand, Kewra Vann, Kewra Agua, Kewra води, Kewra Vesi, Kewra водите


Physical Description
Usually comes in a small bottle and is light colored. Kewra water is a dilution of Kewra extract or attar.
Colors: Light, clear


Tasting Notes
Flavors: spicy, sweet
Mouthfeel: Earthy
Food complements: Almond, Indian foods
Wine complements: Sauternes, Spanish sherry
Substitutes: Rose water, Artificial pandan extract


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Buying: Find kewra water in Indian grocery stores or on line.  Also malaysian or asian market may carry a  paste form frozen.
Procuring: It is made from the Pandanus flower.


Preparation and Use
IT can be used to make sweets and can also be used in the preparation of savory dishes (Basmati rice, meat, etc...).  Substitute kewra wherever you would use orange or lemon as a fragrance, rather than as a flavour.  Kewra water can be used in a variety of Indian Mughlai and Pakistani dishes ranging from a simple korma to complex biryanis. Usually, a couple of teaspoons are combined with the rest of the ingredients to add flavor. 


Conserving and Storing
Store in a tightly lidded bottle in a cool, dry place.


Social/Political
The leaves are used in Thailand, Malaysia and Indonesia to flavour savoury rice dishes such as nasi kuning.
History: Scented kewra water was served at parties given by royal families in India.