In Southeast Asia, where Pandan is native, the long, sword-shaped leaves are used for flavouring numerous sweet and spicy dishes. The food is wrapped in the leaves before baking or steaming, or leaves are added to the dish. Pandan is often used to flavour rice. For this purpose, baskets of pandan leaves are sometimes woven, in which the rice is steamed.

As the leaves are quite fibrous and tough, they are not eaten with the food. However, it is possible to puree the leaves and finally add the mush to the food. In this way, baked goods or rice pudding can be flavoured and colored green.

The aroma of fresh pandan leaves reminds of vanilla, it is of a heavy sweetness and very intense. Drying causes the leaves to lose their aroma quickly, which is why they are usually used fresh.

• Edible Leaves
• Culinary Group Flavouring Kitchen herbs
• Taste aromatic
• Trivial Names Pandan, Pandanblatt, Pandan leaf, Daun pandan, ใบเตย (Bai toei), Lá dứa, Ambemohor pat, Ramba
• Size 25 cm
• Taxonomy Pandanaceae (Screw pine family) Pandanus amaryllifolius, Syn. Pandanus odorus
• Origin Malesia (Map)
• Locality Market 2015