Pandan, also known as screwpine, is a herbaceous tropical plant that grows abundantly in Southeast Asia. It is famous for its long, slender, spiky, and upright bright green leaves that are similar to the palm tree. In Chinese, it is called "fragrant plant" because of its unique, sweet aroma. Pandan leaves are widely used in Sri Lankan, Thai, and other South Asian recipes to add a unique taste and aroma to savory dishes, flavorful desserts, and drinks.



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The taste of the Sambal sauce
In terms of flavor, sambal is generally quite spicy, thanks to the chili peppers that are used in its production. The heat level can vary depending on the specific type of chili peppers used and the amount of sambal that is added to a dish. In addition to the heat, sambal also has a bold, complex flavor that is a result of the combination of ingredients used in its production. The shallots and garlic provide a mild sweetness and a hint of pungency, while the vinegar and sugar add a touch of acidity and sweetness to balance out the heat of the chili peppers. The shrimp paste, if included, adds an additional layer of savory, umami flavor to the sauce. Overall, sambal is a flavorful and spicy condiment that adds a lot of character to the dishes it is used in.
Where does Pandan Leaves come from?
Pandan is native to Southeast Asia, including Indonesia, Malaysia, Thailand, and the Philippines. It has been cultivated for centuries in these countries for its culinary and medicinal purposes. Today, pandan is also grown in other tropical regions such as Australia, India, and Africa.
How is Pandan Leaves used in cooking and cocktails?
Pandan leaves are used to infuse a sweet, nutty, and floral flavor into various dishes and drinks. In Southeast Asia, pandan leaves are commonly used in rice dishes, curries, stews, soups, and desserts such as pandan cake, pandan chiffon, and pandan jelly. The leaves are also used to flavor drinks such as coconut milk, tea, and cocktails. Pandan leaves can be used fresh or dried, and they can also be turned into an extract or paste for more convenient use in cooking.

One of the reasons why pandan has become popular in the U.S. is its unique sweet aroma and flavor. Pandan has a nutty, floral, and vanilla-like flavor that adds a distinct taste to many dishes and drinks. It's a popular ingredient in many Sri Lankan, Thai, and other South Asian dishes, and it's commonly used to flavor desserts and beverages such as pandan cake, pandan jelly, and pandan-infused cocktails. The fragrant aroma of pandan is also used in home fragrances, candles, and skincare products.
Cooking with Pandan Leaves
If you're a home cook looking to experiment with Pandan, there are a few easy ways to incorporate this unique ingredient into your cooking without having to make a Southeast Asian dish or dessert.

One simple way to experiment with Pandan is to make a Pandan-infused simple syrup. To make it, bring 4 cups of water to a boil, remove from heat, then add 3 to 4 Pandan leaves. Let it rest, tasting every few minutes to determine your ideal concentration, then strain and chill. You can use this simple syrup to add a unique flavor to cocktails, iced tea, or lemonade.

Another way to experiment with Pandan is to make Pandan extract. Cover Pandan juice and keep it in the fridge without moving it for 2 days (48 hours). Then, pour off the lighter-colored top layer,