Keora or Kewda is distilled from the flower of Pandanus Odoratissimus. It is used in minute quantities in Indian cookery, like other aromatics (sandalwood, rosewater,saffron). It's delicate and unique fragrance is as familiar in South east Asia as vanilla is in the West
Pandan leaves of South east Asia come from Pandanus Amaryllifolis which is the only pandanus variety with fragrant leaves. (Kewra leaves have no scent). There are nearly 30 pandanus (screwpine) varieties.
Methods of Cooking
- Using Pandan in Cooking