An Asian plant known for its long, dark green blade-shaped leaves and sweet, grassy aroma. Adds green color and fragrance to rice dishes, desserts and drinks.
Pandan leaf (Pandanus amaryllifolius) is a tropical plant known for its long, narrow, dark green, blade-shaped leaves. It is an aroma-giver frequently used in Southeast Asian cuisine for its sweetish, grassy scent.
It has a distinctive aroma reminiscent of vanilla and fresh rice; that is why it is thought of in the region as an "Asian vanilla." The leaves themselves are not eaten; they are added to cooking for aroma and color, then removed, or their juice-extract is used.
Since pandan leaf is used as an aroma and color-giver and is mostly removed after cooking, it does not provide a significant energy or nutritional contribution per serving. Its value lies in the fragrance and natural green color it adds; the nutrition table is therefore kept simple.
Pandan leaf is predominantly an aroma and color-giving plant; it adds a grassy-sweet fragrance and a natural green tone to dishes and desserts.
This information is general; pandan leaf is a food, not a substitute for medical treatment.
Good pandan leaf is vividly dark green, firm and strongly fragrant; yellowed, dried out samples with a weak smell are not preferred. If fresh is unavailable, frozen leaves or pandan extract are used.
Fresh pandan leaf keeps in a bag in the refrigerator for a few days; it keeps for months frozen. Frozen leaves largely retain their fragrance and can be added directly to cooking.
Pandan leaf is used for aroma and green color in rice (especially while cooking rice), desserts, puddings, cakes, beverages and syrups. The leaf is tied in a knot and added to cooking, then removed near the end; or it is blended and strained to obtain pandan juice.
Chopped pandan leaves are blended with a little water and strained; the resulting dark green, fragrant water is used to add color-aroma to desserts and baked goods.
No; the fibrous leaf itself is not eaten, it is added to cooking for aroma and color and then removed, or its juice/extract is used.
When unavailable, pandan extract or essence can be used; though not exactly the same freshness, it gives a similar aroma. Vanilla is not a one-to-one substitute.
It has a sweetish, grassy and mildly vanilla-like fragrance and taste, which is why it suits both savory rice dishes and desserts.
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