Pandan, also known as Pandanus lea­ves, is a very popular flavouring in the tropical countries such as Asia, from South India to New Guinea. They are used in many different purposes, but somewhat in relation with rice, it is because rice can gain most from the hay-like odour of pandan leaves.

In some continents in India, there are only a few usage of pandan leaves. They are commonly used for Singhalese vegetarian or non­vegetarian curries in Sri Lanka, sometimes it best suits with curry leaves. There are also talked abouts that it is also used in scattered areas of South India. Mostly, Indian cookbooks nevertheless mention this beneficial spice. But many have seen it used by Indian people.

On the other hand, pandan (Pandanus leaves), is many used in the countries located in South East Asian Parts of the globe. The examples of these countries are Philippines, Thailand, Malaysia and Indonesia. In the said countries, pandan or pandanus leaves are best valued because if you add it to the rice, it will produce a very unique and distinct odour. They are a very good flavour enhancers. On the other hand if you would chose to cook plain rice and add coconut milk with Pandan leaves, you wouldn’t regret it, you can eat it even with plain rice. But with an additional ingredient, a very good delicacy will be produced. This is the Indonesian specialty Nasi Kuning. The most delicious delicacy you could produce with its leaves is by steaming rice in small baskets together with its leaves. This delicacy is mostly prepared in Indonesia. Pandan, Pandanus leaves, is a much known plant in Bali, Indonesia.

The nutty, intensive aroma of its leaves is also present in some rice products such as Thai jasmine rice which is also known as khao hom mali that can be found in South East Asia. Smaller varieties of rice are usually cooked with its leaves to enhance and stimulate the flavour of the high bred types of rice. Others experts would say that, when used this way, Its leaves not only contribute in adding flavour, but it also adds green colour to the rice. It is proven in many countries most likely in the Philippines.

In Thai specialties, its leaves are usually used as fragrant wrappers. The best example of a Thai cuisine is the Pandanus chicken, gai hor bai toey, is an old recipe and is eventually the most commonly ordered cuisine in restaurants. The marinated chicken is wrapped in pandan leaves and deep-fried in a wok. Even though the leaves of pandan are very hard to eat, they have a great impact in the contribution of a very unique aromatic smell to the meat.

Pandan leaves are very applicable in the culinary desserts in the areas of South East Asia. In Thailand, cold drinks from coconuts with pandan leaves flavour are very well known. In countries like Indonesia, pandan leaves are developed into delicious ice cream like concoctions. Anyhow, Pandanus leaves are used more likely in puddings or custards from sticky rice or glutinous rice. For the concoctions, glutinous or sticky rice is boiled in the water; add palm sugar and pandan leaves to have a heavy mass that when cooling becomes a semi-solid. A thick coconut milk is put before serving it. In this recipe, pandan leaves are often substituted with vanilla or other nutty flavours such as hazelnut.

Because the leaves of pandan cannot be dried without losing its fragrance, cooks from all over the globe prefer to have the essence. A food dye is added which makes the essence bright green in colour. These best suits in South East Asian countries that preferred to have unrealistic colourings that are applied in all types of snacks.