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This is the description page for Pandan Leaves (Pandanus amaryllifolius) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Pandan Leaves.  Pandanus, Pandanus amaryllifolius (also known as Pandanus odorus, Pandanus latifolius, Umbrella tree, Screw pine and Screw tree) a member of the Pandanaceae (screw pine) family. It is an erect dioecious (with male and female flowers produced on different plants) with fan-shaped sprays of long, narrow, bladelike leaves and woody aerial roots. This plant is widely cultivated in south-east Asia for their leaves which are used as a flavouring in cooking. The leaves are always used fresh, but slightly withered, as they only develop their intense scent on withering (indeed, fresh leaves have almost no odour). The scent of pandan leaves has been described as essentially mutty, but with the overtones of fresh-mown hay that lends a certain sweetness. It is somewhat reminiscent of the scent of Thai Jasmine rice, but much richer. Pandanus amaryllifolius hardy ever produces flowers and is not known in the wild, but the cultivar is distributed over Southern India, peninsular South East Asia, Indonesia and Western New Guinea. Indeed, the only known instances of flowering in Pandanus amaryllifolius was reported from the Moluccas archipelago, and it is plausible that the species evolved there. Pandan leaves are commonly employed for Singhalese curries in Sri Lanka (often together with curry leaves) and they are used occasionally in Southern India. However, the most intensive usage is in south-east Asia especially Thailand, Malaysia and Indonesia where the leaves are valued as they enhance the flavour of rice. Pandanus leaves can also be used as fragrant wrappers for cooking other foods such as rice, chicken and fish. The leaves are also commonly used in desserts especially in sweet puddings or custards based on the use of glutinous rice. For many of these recipes, however, pandan leaf essence is often used (and can be bought in good Asian supermarkets). However, this essence is invariably bright green in colour as a food dye is added. This works well in desserts but does not lend itself for spicy dishes. Unfortunately dried pandan leaf has no flavour at all and fresh leaves have to be used. |
Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.
This is the description page for Pandan Leaves and includes a description of the plant and the parts used as an herb, as well as an image, if available, and a selection of recipes from this site that reletes to the herb: Pandan Leaves.
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Below you will find links to other pages dealing with the various other Herbs described on this site
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List of Herbs 'B' List of Herbs 'C' List of Herbs 'D' List of Herbs 'E' List of Herbs 'F' List of Herbs 'G' List of Herbs 'H' List of Herbs 'I' List of Herbs 'J' List of Herbs 'K' List of Herbs 'L' List of Herbs 'M' List of Herbs 'N' List of Herbs 'O' List of Herbs 'P' List of Herbs 'Q' List of Herbs 'R' List of Herbs 'S' List of Herbs 'T' List of Herbs 'U' List of Herbs 'V' List of Herbs 'W' List of Herbs 'X' List of Herbs 'Y' List of Herbs 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
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