Thai Pandan Leaves (1pc)

Thai Pandan Leaves (also known as screwpine leaves or bai toey in Thai) are a tropical herb widely used in Southeast Asian cuisine, particularly in Thailand. Known for their unique fragrance and natural coloring properties, they are often regarded as one of the "soul ingredients" of Southeast Asian cooking.

Pandan leaves are incredibly versatile in Thai cuisine, serving as a flavoring, natural coloring, and even a cooking wrapper.

• Fragrant Rice: One of the most classic uses. Simply tie a cleaned pandan leaf into a knot and place it in the pot while cooking rice to infuse it with a delightful aroma.

• Beverages: Boil pandan leaves in water, strain the leaves, and chill the liquid to make a refreshing pandan drink. It can also be combined with ingredients like longan to create specialty teas.

• Wrapping Food for Cooking: Pandan leaves are a natural cooking wrapper. The famous Thai dish "Pandan Chicken" (Gai Hor Bai Toey) involves wrapping marinated chicken in pandan leaves before frying or baking. As the leaves heat up, their fragrance infuses into the meat while sealing in the juices, resulting in tender, flavorful chicken.

• Desserts and Pastries: The juice of pandan leaves is a key ingredient in many traditional Southeast Asian desserts. It adds a unique green color and flavor to cakes, breads, cookies, puddings, and more. Classic examples include Singaporean Pandan Chiffon Cake and Indonesian Layer Cake (Kue Lapis).

• Natural Air Freshener: In Thailand, fresh pandan leaves are often placed inside taxis as a natural air freshener.

• Natural Insect Repellent: The scent of fresh pandan leaves is said to be effective in repelling cockroaches.

Thai Pandan Leaves are a precious ingredient that combines natural flavoring, food coloring, and herbal benefits all in one. 

Keep refrigerated

*Photo for reference only.