Kewra aka Pandanus/Pandan
-
Kewra aka Pandanus/Pandan
Also known as screwpine.
Kewra is a herbaceous tropical plant that grows easily in SE Asia, India and Sri Lanka.
Kewra is usually used in cooking in the form of its oil (kewra essence), a diluted form (kewra water) and its leaves (pandan/pandanus leaves). In some areas the fruit and nuts are also used.
The flowery essence, distilled from the pandan flower, is used in India, particularly in Muslim Indian cooking - in banquet style dishes and desserts.
Kewra water is sprinkled on breads and used to enhance flavour in dishes, such as in kheer. It is also available as a syrup which is mixed with ice and water to make a summer drink.
Pandanus leaves (my favourite use) are used widely in SE and South Asian cuisines to add a distinct aroma to various dishes, both sweet and savoury. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. They can also be used to wrap small items of food.
Pandan leaves are also available as a paste, extract, and powder, such as in the wide variety of pandan desserts/cakes in SE Asia.
#Food #FoodInfo #WhatIs #IndianFood #SEAsianFood
-
@LifeTimeCooking I can never find the fresh leaves! I do use pandan essence in steamed desserts, jellies, and cakes, often with a coconut flavour to them as well. So pretty!
-
@caity @LifeTimeCooking frozen is pretty good too!
