Pandan leaves are widely used for flavoring various food products such as bakery products, sweets and even home cooking because of its distinct and pleasant aroma.
From curries to cakes, pandan adds that flavor and sometimes color to Asian cooking. It pairs well with coconut milk, glutinous rice, lemongrass, palm sugar and turmeric. The juice is extracted from the leaves by processing it with liquid; the leaves are also used whole to infuse steamed or simmered dishes, or as a wrapping.
The aroma of pandan is due to the presence of the compound 2-acetyl-1-pyrroline (2AP) and is the only species of Pandanus genus with scented leaves.
Pandan is an excellent source of vitamins and antioxidants known to help boost the immune system and prevent conditions like cancer, heart disease, and diabetes.
Consuming pandan may help people better control their blood sugar after eating. Some initial studies have shown that people who drink pandan tea after a meal have lower blood sugar than people who do not.
Pandanus amaryllifolius
