What is Pandan?
Pandan, scientifically known as Pandanus amaryllifolius, is a tropical plant widely celebrated in South and Southeast Asian cuisine for its exceptional flavour and aroma. Pandan leaves have a vibrant green colour and a fragrant, floral scent.

Pandan's aromatic profile is likened to a grassy note, but without the earthiness typically associated with such scents. Pandan is sometimes referred to as "the Asian vanilla" or "vanilla of the East" due to its similarity in versatility and aroma. Personally, I find pandan's unique fragrance to be a delightful combination of nuttiness and subtle floral sweetness.

Pandan can be used fresh or dried and are commonly tied into knots or cut into strips before being added to various recipes. They are especially popular in South and Southeast Asian cuisines, including India, Sri Lanka, Thai, Indonesian, and Vietnamese cuisines.