The two ingredients that give Rooh Afza its signature taste are rose water and kewra, which is also known as Screw Pine Essence. This name is a misnomer; I mistakenly believed for years in the existence of some type of floral pine tree, but kewra is actually the white flower of the pandanus plant. The leaves of this plant, called pandan, are a ubiquitous flavoring in many Southeast Asian desserts. The flower is a vital ingredient in many special-occasion dishes in South Asia, particularly those associated with Muslim communities.