Pandan Leaves

Pandan leaves, also known as “Screwpine Leaves”, are long, narrow leaves that come from the Pandanus plant, specifically Pandanus amaryllifolius. These leaves are native to Southeast Asia and are widely used in the cuisines of the region, particularly in countries like Thailand, Indonesia, Singapore, Malaysia, and Vietnam.
Pandan leaves are prized for their unique aroma and flavor, which is often described as sweet and floral with hints of vanilla. They are commonly used to flavor both sweet and savory dishes, as well as beverages and desserts. Pandan leaves are often added to rice dishes, curries, soups, and stews to impart their distinctive fragrance and flavor. They are also used to flavor cakes, pastries, puddings, and ice creams.
In addition to their culinary uses, Pandan leaves are sometimes used for their medicinal properties. In traditional medicine, Pandan leaves are believed to have various health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties. They are also used to promote digestion and relieve pain.
Pandan leaves are typically used fresh, although they can also be dried and powdered for longer storage. They are often tied into knots or folded before being added to dishes to release their aroma and flavor. Overall, Pandan leaves are a versatile and beloved ingredient in Southeast Asian cuisine, cherished for their unique taste and fragrance.