Pandan Leaves, also known as screwpine leaves, are widely used in Southeast Asian cuisine for their sweet, floral aroma. Often tied into knots and added to rice, desserts, or drinks, they infuse dishes with a fragrant, coconut-like scent. Also used for natural coloring and flavoring.

Key Features:

• Sweet, aromatic fragrance

• Used in rice, desserts, drinks, and curries

• Natural food fragrance and color

• Can be boiled, blended, or tied and steamed

• Popular in Malay, Thai, Indonesian, and Filipino cuisines