Mitti Attar compound Kewra water — the hydrosol

Kewra water — the hydrosol by-product of the same distillation — is a staple of Mughal cuisine

The flowers used to create this product are organically farmed and are from the Jasminum officinale variety

The first impression is almost overwhelming: sharp

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Mitti Attar compound Kewra water — the hydrosolMitti attar is the distillation of earth itself that is not a metaphor. In Kannauj, India's perfume capital, clay from dried lakebeds is shaped into crude vessels, half baked in small kilns, then distilled into sandalwood oil. The result captures something you already know: petrichor, the intoxicating smell of rain on dry ground. Indian perfumers have been bottling this scent for centuries. For all intents and purposes, this as close as you'll get to