Bread & Pastry
Pandan leaf usually used to wrap chicken, meat, fish, and desserts before they are barbecued or steamed which have a naturally sweet taste and soft aroma. Its flavor is strong, described as grassy with hints of rose, almond, and vanilla.
Availability: 97 pieces available
Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor.
Pandan leaves are available year-round.
Pandan leaves, botanically classified as Pandanus amaryllifolius, grow on an herbaceous tropical plant that is rare to find in the wild but is widely cultivated. Also known as Screwpine in English, Rampe in Hindi, Takonoki in Japanese, Daun Pandan in Malaysian, Bai Toey Hom in Thai, and Chan Xiang Lan in Mandarin, Pandan leaves are the only Pandanus species with fragrant leaves and are commonly used to flavor meat, rice, curries, and various desserts.
Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative.