TRS Kewra Water is a floral hydrosol made by steam distilling the fragrant flowers of the kewra or screw pine (Pandanus) plant. It has a distinctive sweet, floral and slightly fruity aroma that is different from rose or orange blossom, and is widely used in South Asian cooking to add a delicate, perfumed note to sweets, rice dishes and beverages. Because it is a concentrated distillate, a little goes a long way and it is prized for imparting aroma without altering texture or color. TRS Kewra Water is commonly used in traditional recipes such as biryani, kheer, phirni, syrups for sweets and in chilled drinks like sherbets and falooda, bringing an authentic floral finish to each dish. Store the bottle in a cool, dark place and refrigerate after opening to preserve its fragrance and quality.

Use TRS Kewra Water sparingly to avoid overpowering a dish: start with a few drops and increase cautiously, using roughly a few drops to half a teaspoon for small recipes and up to 1–2 teaspoons for larger preparations, depending on taste. Add it toward the end of cooking or stir it into warm sugar syrup, milk or finished rice so the volatile floral aroma is retained; avoid prolonged high heat after adding. For drinks, add a few drops to taste and mix well, and for rice dishes lightly sprinkle and gently mix before serving to distribute the fragrance evenly.