Pandan Leaves

Pandan Leaves a.k.a. screwpine leaves are very famous and widely used in Southeast Asian as well as South Asian courtiers. It has quite unite yet amazing aroma. Perhaps this the reason why in China, people call it as “fragrant plant”.

There are various uses of pandan leaves .Malaysian & Indonesian people like to add the bruised leaves or their extract in rice and other desserts like pudding. They use whole leaf to wrap chicken and other meats before grilling, steaming or even making barbecue. Come what may, they add a special kind of sweet and floral-like notes to the food.

Basically, pandan leave is all green, long, thin and narrow. These leaves are available in the market fresh, dried or even frozen. However, fresh leaves are more aromatic than the dried ones. And in order to get the flavor of the leaves you have to boil them or bruised them, accordingly. Contrary, dried leaves have no flavor at all. But their yellow golden flowers have a strong, fragrant and sweet aroma.

Taste of Pandan Leaves

As a matter of fact, pandan leaves have naturally sweet taste and soft aroma. And their flavor is strong enough to get notice of like rose, almond, vanilla and more. Actually they club with certain ingredients like coconut milk, lemongrass and turmeric to bring yet floral essence to desserts as mentioned above.

These amazing leaves are nonetheless, full of certain nutrients and consequent health benefits.  For instance they are full of vitamin A, an essential compound for eye-health and also highly beneficial against the cancer. Additionally, you may also categorize them pretty much handy to help ease headaches and earaches.

Similarly, certain studies have shown that people having their tea after eating meal are found in good state as far as their blood sugar is concerned than the people who don’t. Also in Southeast Asia, dried and crushed leaves are used as topical treatment for minor burns as it produces cooling effect, rapidly.