What is pandan?

Pandan, also known as screwpine, is a tropical plant prized mostly for its long, blade-like leaves. It’s a popular ingredient in many Sri Lankan, Thai, and other South Asian dishes.

You can find pandan locally or in specialty markets worldwide. Its leaves are sold either frozen or fresh and measure about 12–20 inches (30–51 cm) depending on the variety.

Over 600 species exist, though not all leaves are edible — it depends on the subtype. All can be used in extracts or infusions or steamed into rice dishes for aroma.

Certain species, such as those that grow in India (Pandan odoratissimus) and the Philippines (Pandan tectorius), produce edible fruits that look like large, red-orange pinecones.

Pandan products and uses

Pandan fruit and leaves have a broad range of culinary uses.

The leaves are often boiled, juiced, or used to wrap and flavor meats, while the fruit can be eaten raw or made into marmalade. Pandan fruit is also boiled and ground into an edible, highly nutritious paste that’s a staple food in a few parts of the world.

Pandan leaves are commonly pulverized to produce an emerald-green extract. The more mature the leaf, the darker the hue and deeper the flavor.

Furthermore, pandan leaf powder is used to flavor both savory and sweet dishes. Its taste is described as a grassy vanilla with a hint of coconut.

What’s more, pandan has long been utilized in Ayurvedic medicine to treat constipation, boils, and cold- or flu-like symptoms.