Kewra Essence: Aromatic Flavor for Culinary Masterpieces

Kewra Essence

Description

Kewra Essence
Kewra Essence

Kewra essence, also known as kevda or kewda essence, is a concentrated extract that's derived from the pandanus flower, specifically from the species Pandanus odoratissimus. Used extensively in South Asian cooking, this essence imparts a unique, floral fragrance reminiscent of rose with a hint of fruity notes, giving a distinctive flavor to a variety of dishes. In cooking measurements, it is used sparingly due to its strong aroma. A typical recipe might call for just a few drops, which could be approximately 0.5 ml or about 1/10 of a teaspoon in American units, and close to 0.5 grams in European or Avoirdupois (AZJAN) units.

Common uses

Kewra essence is primarily used in cooking to add flavor to sweets and savory dishes alike. It is a popular choice for flavoring syrups, drinks, and confectioneries, and it's also used in perfumery and traditional medicine.

Nutritional value

Calories

As a flavoring essence, kewra is used in such small quantities that it contributes negligible calories to a dish.

Protein

Kewra essence contains no protein.

Fat

There is no fat in kewra essence.

Carbohydrates

Kewra essence is carbohydrate-free.

Vitamins

There are no significant vitamins in kewra essence due to the minuscule amounts used.

Minerals

Kewra essence does not contain any minerals in measurable quantities.

Health benefits

While kewra essence is not consumed for its health benefits, the pandanus plant from which it is derived is thought to have some medicinal properties in traditional practices.

Potential risks

Kewra essence is considered safe for culinary use. However, excessive consumption, like with any concentrated extract, could potentially lead to digestive discomfort. It is also important to ensure that the essence is pure and free from synthetic additives when purchasing.

Common recipes

Kewra essence is often used in classic South Asian recipes such as biryanis, pulaos, kheer (rice pudding), and various sweets like rasgulla and gulab jamun.

Cooking methods

It is typically added at the end of cooking to retain its volatile flavor compounds which can evaporate with prolonged exposure to heat.

Pairing with other ingredients

Kewra pairs well with dairy-based desserts, rice dishes, and is often complemented with cardamom, saffron, and rose water for a complex bouquet of aromas.

Summary

Kewra essence is a treasured ingredient in South Asian cuisine, known for its floral and subtly fruity aroma. While its nutritional contribution to a dish is minimal, its flavor impact is significant. Used judiciously, it can turn simple ingredients into a feast for the senses. As with all extracts, it should be used in moderation and sourced from reputable suppliers.