Herb & Spice Companion

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:124

61264 - Herb and Spice Companion_001-145.indd 124 3/7/15 5:11 pm

(Text)

HERB & SPICE COMPANION

• 124 –

PANDAN LEAF

Pandanus amaryllifolius

Other common name: screw pine

Flavors: sweet, warm, and nutty,

with citrus and pine

Considered “the vanilla of the East,” pandan leaves are ubiquitous in Southeast Asian

cuisine. Their extract is commonly used in cakes, jellies, and other desserts, but their

sweet, complex flavor is also enjoyed in savory dishes, either wrapped around meat for

the grill or cooked in a pot of curry or rice.

The long, narrow leaves are prized for their bright-green hue in addition to their

delectable flavors, and they’re often

used as food coloring. Extract from pan-

dan flowers (Pandanus tectorius), called

kewra, flavors rice, meats, and desserts

in Northern India.

Sold fresh, frozen, or dried in some

Thai and Vietnamese markets in the

West, pandan is also sold as an extract

or paste (opt for the extract over the

paste, if possible).

In the Garden

Pandan trees love tropical weather and will grow perennially in that climate. In win-

try climates, where temps drop below 50°F for long periods of time, plant pandan in

a container so you can bring it indoors in cold weather. Place in a sun-filled window

or patio.

Size: 15 to 20 feet tall in ideal climate; 3 to 6 feet tall in container

Container: At least 12 inches deep at first, then transplant to larger containers as

it grows

Light: Full sun

HEALTH BENEFITS

Pandan leaf can be brewed as a tea

to ease stomachache, aid digestion,

and relieve sore throat and cough.

Thanks to its antiseptic properties,

it’s also used to soothe irritated or

stressed skin, including sunburns.

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:124

61264 - Herb and Spice Companion_001-145.indd 124 3/7/15 5:12 pm