Kewra whose biological name is Pandanus Odoratissimus is a highly fragrant flower. This plant has two major types of kewra;male plant and female plant. Male plant flower is highly fragrant so only the flowers of male plants are used in the production of its attar. It is cultivated and grown in the coastal line of India; specially in Odisha. It has many medicinal and therapeutic benefits specially diabetes, fever, joint pain, earache etc. as well as it is abundantly used as a food flavor and cosmetics industries. This flower blooms three times in a year (summer, monsoon and winter).

Kewra flowers in water are kept in a copper made still, a Deg. The lid(The Sarpos) of the still, is sealed with clay saturated cloth, sealed with a so called Komoni. the copper receiver(the Bhapka) is kept empty unlike attar manufacturing . The furnace is lit and controlled by adding more wood or cow dung cakes (or removing them). The vapour of Kewra flowers goes through the bamboo by steam with the help of the most skilled workers.

The Bhapka is kept cool in a cooling bath or tank which continuously receives fresh cold water. Then the Digha halts the distillation process by wrapping a cold wet cloth around the body of the Deg. The Bhapka is now left to rest so the Kewra essential oil and water can separate. The water is then carefully poured away from the oil and the oil which is separated from the water, is Ruh Kewra. The Kewra water is then poured back into the Deg and fresh Kewra Flowers are added again next day and the process is going on until flowers are available

It is 100% pure and natural Essential oil so it it much appreciated among aromatherapists, cosmetics, perfumers and flavour industries.