Pandan Leaves Tree – Full Roots- Free Ship

Pandan leaves are Malaysian favorite natural flavoring; they impart fragrance into dessert and rice. It’s also used as a natural green coloring in Malaysian desserts. Some call it Asian vanilla, but it is a lot more versatile. Smell and taste I grew up eating food made from pandan.

The smell is distinct and I cannot compare it to something else. Some people described it as ‘nutty, botanical’ (source: Wikipedia) Some say it has a hint of rose, almond, and vanilla flavor (source: How to use Tear the leaves to allow more aroma to be released during cooking.

The leaves are normally tied into a knot; it’s easier to handle when it’s shorter and in one clump. If you have a few leaves, put them together and tie everything into one big knot. Other uses of pandan leaves are also used to perfume the car or cabinet or repel pests (Read: 5 Alternative Uses of Pandan Leaves).

When I explained how multipurpose this plant is to my French guest, she told me that it’s like lavender to the French. Pandan leaves as food flavouring Malaysians use pandan leaves to flavour our rice. In our nasi lemak (coconut rice) or chicken rice, we will put knotted pandan leaves for their distinct fragrance.

You can check our article Pandan Plant Care & Growing Guide for a complete care and growing guide.