Pandan Leaf

HerbAromaticGrassyVanilla-likeFloralNuttyGreenSweet-aromatic

Nutrition (per 100 g)

Calories: 23
Protein (g): 3.2
Fat (g): 0.6
Carbs (g): 2.7
Fiber (g): 1.6
Sodium (mg): 4

Used mainly for aroma; typical amounts contribute minimal macronutrients.

Storage

Room temp: up to 0 days
Refrigerated: up to 5 days
Frozen: up to 180 days

Pandan leaf is a long, narrow, deep-green blade from the tropical screwpine. Bruised or knotted leaves release a sweet, grassy, vanilla-almond aroma and a faint bittersweet taste, perfuming rice, custards, cakes, and coconut-based curries. Use whole to infuse or to wrap and grill, or blend with water then strain for vivid green extract; sold fresh, frozen, or as paste or bottled extract.

Native to Southeast Asia, pandan is central to Indonesian, Malaysian, Thai, Filipino, and Sri Lankan cooking and spread widely through regional bakeries and street sweets. Smallholders harvest mature leaves continuously, and commercial processors supply frozen leaves and concentrated extracts for export.