South Asia

Pandan

Pandanus amaryllifolius.

Leaf.

Part Used

Fresh leaf, tied in knots and simmered, or extracted for its aromatic water.

Form

Far more central in Southeast Asia; used in a more minor way in South Asia, particularly Sri Lanka.

Sri Lanka, southern India (minor use); central to Southeast Asia.

Sweet, grassy, faintly vanilla-like and nutty.

Aromatic addition to rice dishes and some desserts.

Sri Lankan milk rice and some curries; Sri Lankan sweets.

Coconut milk, cardamom.

Add a knotted fresh leaf early in cooking rice or a curry; remove before serving.

Fresh keeps about a week refrigerated; also sold frozen.

A drop of vanilla extract plus a hint of jasmine tea approximates the aroma in a pinch.

Far more central to Southeast Asian cooking than to South Asian cuisine, where it plays a more occasional, Sri Lanka-centred role.

Not a blend component; used as a whole leaf.