In this article, you’ll discover what pandan is and why it’s such a popular ingredient in Southeast Asian cooking. Find out the taste, health benefits, tips for growing it at home, and even some favorite recipes so you can start cooking with it at home!
Tip: If you’re curious about more key ingredients, check out my guide on essential Thai pantry staples and posts on lemongrass and kaffir lime leaves.
What is pandan
Pandan, also called screwpine, is a tropical plant native to Southeast Asia with long, fragrant leaves. The leaves are popular in Asian cooking for their sweet, vanilla-like aroma and vibrant green color. You can use the leaves fresh, dried, or made into a fragrant extract.
What does it taste like
The flavor of pandan is often described as sweet and slightly nutty, with hints of vanilla and a grassy, floral undertone. Pandan is commonly compared to a blend of vanilla and coconut. Its aroma and taste are unique, making it a popular ingredient in many Asian desserts.
Go to theoy
In Thailand, pandan leaf is known as Bai Toey (Pandan). If you’ve ever had a Thai dessert with a sweet, vanilla-like aroma and vibrant green color, you’ve probably tasted pandan.
Desserts like pandan coconut jelly are a common sight at Asian food markets, loved by locals, tourists, and kids alike! Additionally, fresh pandan leaves are used to make aromatic Pandan Rice, pandan sticky riceand refreshing pandan drinks.
How to use it in cooking
Cooking with pandan is really easy! Depending on the dish, you can tie fresh leaves into knots to infuse their sweet aroma into coconut milk or sugar mixtures—like when making Thai coconut custard and Stupid MIT. This method brings out a gentle, vanilla-like fragrance.
For some recipes, you can blend the leaves with water and strain them to create a vibrant green juice. This juice is perfect for flavoring sticky rice or making pandan noodles in lod chong. If fresh leaves aren’t available, pandan extract is a great alternative to achieve that same sweet, aromatic flavor.
Pandan is also popular in savory dishes, like pandan-wrapped chicken, where the leaves add a subtle aroma to the dish while cooking. Some more classic pandan desserts you can try making are khanom chan and Bua Loy.
You can also make a simple syrup using my pandan syrup recipe!
Where to buy pandan leaves
In the United States, you can sometimes buy pandan leaves at Asian grocery stores, particularly those specializing in Southeast Asian products. Look for them in the fresh produce section, but if unavailable, frozen or dried pandan leaves are good alternatives. Pandan extract is also widely available in the baking aisle.
Are there any substitutes?
Dried pandan leaves, pandan powderor pandan extract are good alternatives if fresh leaves aren’t available. While they may not perfectly replicate the fresh leaves’ aroma and flavor, they still offer that signature sweet, vanilla-like essence.
If pandan leaves are hard to find in your area, you can try growing your own at home!
How to grow pandan at home
To grow pandan (Pandanus amaryllifolius), plant a healthy stalk in well-drained soil and keep it in a sunny spot. In Thailand, I find pandan really easy to grow. When replanting, I usually do it at night when the sun isn’t out. I gently pull out a bush and plant it somewhere, adding a bit of water to moisten the soil. Keep the soil moist but not waterlogged, ensure the plant gets plenty of sunlight, and trim leaves occasionally to encourage new growth.
Pandan thrives in Asian countries with tropical and subtropical climates but can be grown indoors in cooler areas.
The health benefits of this herb
Acording to MedicineNetpandan leaves contain antioxidants, essential vitamins like vitamin A, and compounds that may help reduce inflammation, improve heart health, and manage blood sugar levels.
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I hope this guide inspires you to use pandan in your cooking! Got questions or a favorite recipe featuring pandan? Drop them in the comments—I’d love to hear!