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Pandan Leaves
The long leaves of the pandan plant, Pandanus amaryllifolius. They are bruised or tied and simmered so their aroma perfumes rice, custard, and cakes. The leaf itself is not eaten.
Origin
A flavouring leaf of Southeast Asia.
Flavour
Grassy, floral, and a little like toasted rice.
How to use it
Tie a bruised leaf and simmer it, or blend fresh leaf with a little water and strain it.
Storage
Refrigerate fresh leaves, wrapped, or freeze them. Dried leaves are a quieter substitute.
Recipes using it
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