Dried Pandan leaves, also known as “screwpine leaves,” are the dried leaves of the Pandan plant, which is native to Southeast Asia, Sri Lanka & southern India. Dried Pandan leaves have a sweet and fragrant aroma and are used primarily for their flavor and aroma in cooking and baking.
Born in Nature Pandan leaves is made from healthy leaves that are cut into 1inch. pieces and mechanically dehydrated at lower temperatures to protect all the valuables in it.
MOQ: 1kg
Appearance: Dark green brittle pieces length of 1inch.
Flavour: Unique, grassy complex flavor which is characteristic to pandan.
Odor: Distinct sweet aroma characteristic to pandan.
Packaging: Corrugated carton with inner alufoil bag
Preservatives/Additives: No
Shelf life: 1 year
Storage conditions: Should be kept in a clean, dry place at room temperature.
Pandan leaves are not typically consumed as a dietary source of nutrients, instead it’s mostly used for flavoring the dish. However, there are some health benefits associated with consuming Pandan leaves in moderate amounts such as:
Helping to prevent bad breath: The leaves contain chlorophyll which can help neutralize odors and freshen breath.
Helping to promote digestion: The leaves contains high fiber content which can help promote healthy digestion and regulate bowel movement.
Helping to reduce inflammation: The leaves have high levels of antioxidants which can reduce inflammation and prevent damage to body cells.
Dried Pandan leaves can be used in several ways such as:
They can be steeped in water to make pandan juice, a green-colored liquid that is used as a flavoring in Southeast Asian desserts and drinks.
They can be blended with other ingredients to make pandan paste, a green-colored paste that is used as a flavoring in Southeast Asian desserts and drinks.
They can be used to flavor and give a green color to steamed rice and other culinary dishes.
Pandan leaves can also be used as a natural food coloring in cooking, desserts, and drinks.
It is important to note that for the dried pandan leaves needs to be soaked in water before use in some dishes, to get a more potent aroma and flavor.
