Kewda

kewda refers to the fragrant woody shrub *Santalales* spp. commonly known as the Kewda tree. The plant grows to about 10 to 15 metres in height and produces long, greenish‑yellow fruits that emit a strong, sweet aroma reminiscent of jasmine or mango. The name “kewda” is derived from the local South Asian term for the plant’s scented wood. The species is native to the Indian subcontinent, particularly the Deccan plateau, and has been cultivated for centuries in gardens and temple courtyards for its fragrant leaves and blossoms.

The primary use of kewda is in the perfume industry. The essential oil extracted from its bark and leaves contains a high concentration of hydroxy ketones, making it a popular fixative in oriental fragrances. In addition to perfume, kewda oil is employed in soaps, candles, and incense. Traditional medicine systems in India have used kewda extracts to treat various ailments, citing its anti‑inflammatory, antimicrobial, and antioxidant properties. Some Ayurvedic preparations combine kewda with other botanicals to promote digestion and relieve congestion.

In culinary contexts, the buds and leaves are sometimes used to flavour desserts and sweetened drinks, especially in the southern states of Kerala and Tamil Nadu. The plant is also appreciated for its ornamental value; its dense canopy and aromatic fruits are frequently planted near temples and heritage structures. While the cultivation of kewda has declined in some regions due to changing land use patterns, it remains valued for its ecological role in supporting local pollinators and for its cultural significance in South Asian folklore and custom.