Pandan leaves are the leaf of a tropical Pandanus (screwpine) plant , also called Rampe, Daun pandan, or Bai-toey leaf. Leaves have a nutty, botanical fragrance, used as a green food coloring and fragrant agents. Widely used in the cuisines of Southeast Asia and South Asia, in rice and curry dishes, soups, sweet dishes and drinks.
Dried pandanus leaf can be sprinkled directly into dishes or rehydrate by steeped in warm liquids for 10-20 min.
Dried pandanus leaf can be sprinkled directly into dishes or rehydrate by steeped in warm liquids for 10-20 min.