Hydrosol

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Cardamom water is a flavorful and aromatic infusion made by soaking or boiling cardamom pods in water. Cardamom is a highly aromatic spice derived from the seeds of plants in the genera Elettaria and Amomum, commonly used in cooking, baking, and beverages.

To make cardamom water, whole cardamom pods are typically crushed or lightly bruised to release their essential oils and flavors. These pods are then steeped in hot water, similar to brewing tea, or boiled gently to extract their aromatic compounds. The resulting infusion has a fragrant, slightly spicy, and refreshing flavor, with hints of citrus and floral notes from the cardamom seeds.

Cardamom water can be enjoyed hot or cold, depending on personal preference and intended use. It is often used as a base for flavored beverages, such as herbal teas, spiced coffees, or refreshing summer drinks. Additionally, cardamom water can be added to culinary recipes to impart its distinctive aroma and flavor to dishes such as rice pilafs, desserts, and savory sauces.

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• Packaging Details: 25 kg

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Rose water is a fragrant floral water made by steeping or distilling rose petals in water. It has been used for centuries in various cultures for its beauty, culinary, and medicinal purposes. The process of making rose water involves gently heating rose petals in water to release their aromatic compounds, then collecting and condensing the steam to form the final product.

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• Packaging Details: 25 Kg

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Lavender floral water, also known as lavender hydrosol or lavender water, is a byproduct of the steam distillation process used to extract lavender essential oil from lavender flowers (Lavandula angustifolia or Lavandula officinalis).

During steam distillation, lavender flowers are subjected to high-pressure steam, which releases their aromatic compounds. As the steam cools and condenses, it forms two distinct products: lavender essential oil, which floats on the surface of the condensed water, and lavender floral water, which is collected as the condensed water underneath the layer of essential oil.

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• Packaging Details: 25 kg

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Sandalwood water, also known as sandalwood hydrosol or sandalwood floral water, is a byproduct of the steam distillation process used to extract sandalwood essential oil from sandalwood heartwood (mainly from Santalum album and Santalum spicatum trees).

During steam distillation, sandalwood heartwood chips or powder are mixed with water and heated. The steam passes through the sandalwood material, carrying its aromatic compounds. As the steam cools and condenses, it forms two main products: sandalwood essential oil, which floats on the surface of the condensed water, and sandalwood water, also known as sandalwood hydrosol or floral water, which is collected as the condensed water underneath the layer of essential oil.

Sandalwood water has a subtle, woody, and sweet fragrance that is reminiscent of sandalwood essential oil but in a milder form. It retains many of the beneficial properties of sandalwood, making it suitable for various uses.

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• Packaging Details: 25 kg

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Kewra water, also known as kewda water or kevda water, is a fragrant floral water derived from the distillation of the flowers of the Pandanus plant, primarily Pandanus odoratissimus. It is commonly used in South Asian and Southeast Asian cuisines, as well as in traditional medicine and perfumery.

To make kewra water, fresh or dried kewra flowers are typically soaked in water and then distilled to extract their aromatic compounds. The resulting liquid has a sweet, floral fragrance with subtle hints of tropical fruitiness.

Kewra water is a popular flavoring agent in various dishes, particularly in Indian, Pakistani, and Bangladeshi cuisines. It is often added to desserts, sweets, rice dishes (such as biryanis), beverages, and savory dishes to impart a distinctive floral aroma and flavor. Kewra water is prized for its ability to enhance the taste of food and elevate the dining experience with its exotic fragrance.

Additional Information:

• Packaging Details: 25 KG