What is pandan

Estimated reading time: 6 minutes. Pandanus amaryllifolius is the culinary pandan that we know. It is a tropical plant that grows freely in many parts of Asia. I remember it sprouting up everywhere, bottom of trees, in the middle of an untended field; corner of a garden; almost anywhere!

The funny thing about the pandan leaf is that you have to heat it to extract its flavour and aroma. When fresh, you can hardly discern any fragrance, but once heated, aroma molecules seem to burst out of nowhere. There are over species in the genus called pandanus, according to Wiki. They are palm like in appearance, with long, thin leaves, but are only distant relatives of the palm.

Besides the amaryllifolius, the Pandanus odorifer kewra and Pandanus julianettii karuka nut are the other edible members of this Pandanaceae family. Pandan is often called fragrant screwpine or vanilla grass in English.

I have always called it daun pandan, as it is known in Malay. In Singapore and Malaysia, even the non Malay speakers call it daun pandan; I guess some local foods just have a universal name for all the ethnic groups.

Pandan leaves are used in both sweet and savoury dishes, as mentioned above. We use it for the aroma as well as the beautiful green colour. Here are some of the ways to use pandan leaves:. See the card below for precise instructions, but essentially, we chop up some pandan leaves, lighten with water, then squeeze the juice out.

We used to pound the leaves with a pestle and mortar when we were little. Or grind it using a stone roller, called batu giling in Malay. This is a very common practice. Pandan leaves added to rice gives it a lovely, sweet aroma. Think pilaus and biryanis and many Malay and Indonesian rice use pandan leaves like:. The most famous of this is the Thai chicken wrapped in pandan leaves. In the same way, you can wrap any small piece of meat and then barbecue it or even fry it.

Not only will the leaf impart a beautiful fragrance to your food, but it will also stop it from drying out. Ayam Masak Merah, a favourite curry of mine, is a classic example of such a curry. This one is easy, at least it certainly is in the UK. Most Chinese grocers or mini marts will sell them frozen, which retain all of the aroma you want. If you live in a town with a sizeable Asian population, chances are, you will get them fresh.

Otherwise, what do I always say? Get them online! I used to grow pandan leaves, which did very well, kept on a sunny windowsill. You can steep the leaves in coconut milk which is then added to a dish, or add them directly into the curry for a nutty fragrance. If you want to add flavour and aroma to rice, simply take a leaf or two, tie them in a knot and place in a pot of rice while it cooks.

For even more flavourful rice, pandan pairs really well with other Southeast Asian spices and ingredients such as lemongrass and turmeric. Pandan is a fantastic source of vitamins and antioxidants which play a role in boosting the immune system and fighting off diseases like cancer, heart disease and diabetes. Some of the vitamins and antioxidants in pandan include:.

In Ayurvedic medicine, coconut milk is mixed with pandan leaves and applied to joints to relieve aches and stiffness caused by arthritis.

This effect comes from pandan leaf oil which contains high amounts of phytochemicals known for their anti-inflammatory effects.

Some traditional medicine practices encourage chewing on pandan leaves to freshen breath and to stop bleeding gums.

Dried, crushed pandan leaves are also used as a topical treatment for sunburn, minor burns and other skin problems. The tannic acids in pandan leaves have a fast cooling effect on the skin. Surprise your friends and family this Christmas with a homemade treat. Christmas is all about food, friends and family. And what better way to get into the festive spirit than Jackfruit is becoming an increasingly popular item on menus.

However, pandan is much thinner in width compared to the broad banana leaf, so it is important to note that the juices may seep through. Pandan paste and extract are added to recipes as a flavoring, much the way we use vanilla flavoring in the West, while the powder is included in baked goods and tea.

All of these products impart a green color to the dish. Fresh leaves have the strongest flavor; if using frozen or dried pandan leaves, it is best to double or triple the amount called for in the recipe as freezing and drying diminishes the flavor. When using frozen pandan, thaw the leaves at room temperature, rinse under cold water, and dry well before using.

The dried pandan leaves need to be rehydrated before using, or they can be ground up into a powder. To make pandan paste, pound fresh, pandan leaves into a paste, removing the fibrous pieces and adding water sparingly.

Pandan extract can be made by grinding the leaves with some water and then straining the mixture; the liquid that remains is the extract. Only a small amount of paste or extract is needed when adding to recipes. Pandan leaves have a naturally sweet taste and soft aroma. Its flavor is strong, described as grassy with hints of rose, almond, and vanilla, verging on coconut. Pandan shares an aroma compound with basmati rice, so some cooks looking to save money will flavor plain rice with pandan.

Pandan's flavor pairs nicely with ingredients such as coconut milk, sticky rice, turmeric, and lemongrass, and it brings a floral essence to desserts. Pandan also adds an interesting and welcome flavor to cocktails. Pandan leaves can be purchased fresh, frozen, or dried at some Asian food stores , as well as online. The leaves can be packaged whole or cut into pieces. Make sure none of the fresh leaves is brown or shriveled, and that the frozen leaves aren't discolored or covered with ice crystals.

The paste, extract, and powder can also be found in Asian markets and online. It is important to read the ingredients—pandan leaves and water are all that should be listed, but many brands include additional ingredients that will mask the plant's unique flavor.

Fresh pandan leaves can be wrapped in a damp paper towel or plastic bag and stored in the vegetable drawer of the refrigerator where they will last for about four days.