No subject

"Pandanus Odoratissimus
Hindi: Kewra

Another variety of srewpine. The male inflorescence has a stronger perfume
than roses or jasmine. It is used mostly in Indian sweets, and it is
obtainable as an essence or a concentrate. It is so strong that only a drop
is needed (or, more dicreetly, a small skewer dipped in the essence is
swished in the liquid to be flavored). On special festive occasions, rose
essence and kewra essence are used the flavor the rich rice dish biryani."

South East Asian screwpine is Pandanus latifolia, and the flavoring comes
from the leaves not the "male inflorescence" whatever that is. Also used as
a coloring agent, I would assume green but the book doesn't say. Thai: bai
toey, Malay and Indonesian: daun pandan. The book also says that in
Indonesia the flavor is as popular as vanilla in the West.

I've never bought kewra, although I've seen it in both of my local Indian
markets. I have no idea whether it's period, but I could look it up if
anyone's interested. What's "balsc sugar"? Was that in my original email? If
it was, I misspelled something.

Madhavi.


 -----Original Message-----
From: 	sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]
On Behalf Of Marilyn Traber
Sent:	Monday, January 28, 2002 9:05 AM
To:	'sca-cooks at ansteorra.org'
Subject:	[Sca-cooks] RE: Sca-cooks digest, Vol 1 #1322 - 10 msgs

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Kerwa? Sounds interesting - what is it, and where could I possibly find
'balsc sugar' - any idea what the persian name is? i have a favorite persian
market I canget to...
margali

the quote starts here:
It's not unpleasant, but it may be one reason for Asian and
SE Asian sweets having aromatics in them like kewra, orange flower or rose
--

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