Description
Kewra flavour, derived from the flowers of the Pandanus plant, is a widely used natural aromatic essence in the food industry. It adds a rich, floral, and slightly sweet fragrance that enhances the sensory appeal of a variety of dishes, especially in Indian and Middle Eastern cuisines. Commonly used in sweets like rasgulla, gulab jamun, kheer, and halwa, as well as in beverages and syrups, kewra flavour brings a refreshing and luxurious aroma. In processed food manufacturing, it is used to boost flavour consistency and create signature taste profiles. Apart from its pleasant aroma, kewra also offers mild cooling and calming effects, which contribute to the overall palatability and customer satisfaction. Its natural origin and ability to blend well with both dairy and non-dairy items make it a preferred choice for confectionery, bakery, and traditional sweet formulations.
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