Rooh Afza روح‌افزا

Key Features & Overview
Flavor Profile: It features a very distinctively sweet, intense, complex, and highly aromatic profile dominated by rose water and kewra (fragrant screw pine essence).
Origin: It was formulated in 1907 in Old Delhi, India, by Hakim Hafiz Abdul Majeed as a traditional Unani medicine remedy. Following the 1947 partition, it began being independently manufactured by separate Hamdard branches in India, Pakistan, and Bangladesh.
Purpose: It was originally created to combat the extreme heat of South Asian summers, soothe heat exhaustion, and prevent dehydration. It plays a massive cultural role during the holy month of Ramadan, where it is a staple beverage used to break the fast at Iftar. Key Ingredients
While its exact recipe remains proprietary, the general composition includes:
Base: Refined sugar syrup and water.
Floral & Herbal Distillates: Pure distillates of rose, kewra (screw pine), and various cooling flowers.
Natural Extracts: Traditionally infused with a mixture of herbs (like coriander, purslane, and chicory), fruits (such as orange, pineapple, and citron), and vegetables (like carrot and spinach).