Kewra water is a fragrant water extracted from the pendanus Odoratissimus. It is commonly used as a flavoring agent in South Asian and Middle Eastern cuisines as well as in various sweets and beverages.
The pH level of kewra hydrosol is vary depending on factors such as the source of the kewra and the manufacturing process. Generally, kewra hydrosol tends to be slightly acidic typically in the range of 4 to 6 on the pH scale. This acidity is due to the presence of water-soluble compounds from the plant material.
In India, kewra, water is widely used in culinary and cultural contexts. Some common uses include:
Cooking and Baking: Kewra water is often used in Indian cuisine to add a distinct floral and aromatic flavor to various dishes such as biryanis, desserts, and sweets.
Beverages: It is sometimes added to drinks, sherbets, and traditional Indian coolers to enhance their aroma and taste.
Festive Sweets: Kewra water is a popular ingredient in the preparation of traditional sweets and confections, especially during festivals and special occasions. Fragrance in Religious Practices: The pleasant fragrance of kewra water makes it suitable for use in religious ceremonies and rituals. It is sometimes sprinkled on religious offerings.
Aromatherapy: Some people use kewra water in aromatherapy for its calming and soothing properties. The fragrance is believed to have a positive impact on the mind.
Cosmetic and Perfume Industry: Kewra water is occasionally used in the cosmetic and perfume industry for its aromatic qualities. It's a versatile ingredient that adds a unique touch to various aspects of Indian culture, from food to religious practices