Organic Pandan Leaf Potted Malaysia

ndanWith a sweet aroma it is used both for its smell and beautiful green color. Puree the leaves and squeeze to extract the green color for making Thai sweets (kanom). Thailand’s equivalent to vanilla flavoring, this narrow, long leaf is also known as dteuy hohm, bai toey or screwpine leaf. Pandanus has an earthy fragrance and taste and is most often added to coconut milk based sweets. To lightly flavor drinking water, try boiling pandan leaf in water, straining and chilling for a refreshing drink on a hot day.

Pandan is a staple herb and spice in Thailand, Malaysia, and across the whole of Southeast Asia. The unique scent and taste it gives to food makes it a popular choice for cultivation, but it has many uses. Cab drivers in Vietnam are especially fond of pandan leaves, using them as air fresheners for their cars.

Pandan is most often consumed as a paste, powder, infused water extract, or made into an essential oil. The leaf is seldom eaten directly, save in a few select dishes.