Pandanus - Pandan

Pandanus or Pandan leaves are frequently used in SE Asia to add flavour and fragrance. Pandan is Pandanus amaryllifolius, a member of the Screwpine family. The leaves of Pandanus should always be used fresh but very slightly withered as then their full aroma will be released. Whilst still growing on the plant, Pandan leaves have no scent at all. Once the leaves become dry they lose their fragrance. In Asian food stores they are sometimes available frozen.

The scent of Pandanus leaves is similar to that of high quality Jasmine or Basmati rice and has a pleasant newly cut hay or dried grass aroma, with nutty overtones.

One of the main uses of Pandanus leaves in S.E.Asia is to add to lower quality rice when cooking as low quality rice is not very aromatic.

Other uses include desserts and sweets where the Pandan leaves are added to coconut milk. Many dessert custards use Pandan leaves to add fragrance. In Thailand, Pandanus leaves are used to make a refreshing iced drink and also to wrap foods in before cooking. One example is Gai Haw Bai Toei, where small pieces of chicken are wrapped in Pandanus leaves before being fried fried. Pandan leaves may also be tied into a bunch and added to various dishes while cooking. One other common use for Pandanus leaves is as a natural food colouring made by the extract of Pandanus leaves boiled in water.