Pandan leaves

Pandanus amaryllifolius

herb

Long green leaves of a tropical Southeast Asian plant, knotted into rice, curries and desserts, or pressed into a green juice; a sweet scent, called the “vanilla of Asia”.

Origin

Southeast Asia

Season (United States)

imported · all year round

Preparation

Fibrous, the leaves are not eaten: they are taken out before serving.

Molecules

In small amounts, not counted Phenolic acids

Did you know?

Its scent comes from 2-acetyl-1-pyrroline, the molecule of basmati rice: with a few leaves, ordinary rice takes on its smell.