Pandan or Pandanus

Pandan, also called pandanus, is an evergreen plant from the screw pine family. It grows across large parts of Southeast Asia and is also cultivated there. The name “Pandan” comes from the Malay language. In Thailand, the plant is called , and in Laos it is also called “Bai Toey” (ໃບເຕີຍ). In Vietnam, the leaves are called “Lá dứa” or “Lá nếp”, and in Cambodia “Slək Taeuy” (ស្លឹកเตย).

A bright green extract can be made from the long, dark green leaves. It is mainly used in Indonesian, Malaysian, and Thai cooking for desserts and baking. In Sri Lanka, pandan leaves are also used to prepare curries. The leaves can also be used to wrap meat or fish.

Fresh Pandan Leaves

Fresh pandan leaves can sometimes be found in well-stocked Asian supermarkets in the refrigerated section. They have a lightly floral aroma, but the taste is more nutty and also somewhat reminiscent of vanilla.

Pandan Extract

If your local Asian supermarket does not carry fresh pandan leaves, it may be worth checking the canned goods section. The extract made from the leaves is also available in cans. In Thailand, it is called “Nam Bai Toey” (น้ำใบเตย).

Usage