General Description/History

This spear shaped leaf has a distinctive nutty flavour and is used mainly to perfume desserts. When crushed, it can be used as a green colouring agent and it can either be bought fresh, frozen, canned or in essence form. The essences can be either clear or contain green colouring agents. The pale green sponge cakes and soy milk drinks in Asian food stores are coloured and flavoured with pandan. Fresh leaves are sometimes knotted and added to cooking oil or steaming sticky rice. They are also wrapped around chicken pieces and grilled.

Season: Summer,Autumn,Winter,Spring

Botanical Name: Pandanus amaryllifolius roxb.

Alternative Names: daun pandan, pandan or fragrant screwpine, toei horm

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: