Pandan Leaves 200g
🌿 Product Name: Pandan Leaves (Lá Dứa) 200g +/- 30g
Scientific Name: Pandanus amaryllifolius
👉 Harvest Date: Plant reaches harvestable maturity around 12 months; leaves can then be cut every 2–3 months, ideally in early morning when moistest and most fragrant. Regular picking also keeps the plant shrub-sized rather than growing into a tree.
💚 Natural flavors: A distinctive nutty, floral, grassy aroma with a hint of vanilla — often compared to fresh popcorn or the fragrance of jasmine/basmati rice. The signature compound is 2-acetyl-1-pyrroline (2AP), the same aromatic responsible for fragrant rice varieties — pandan naturally contains it at 50–100x the concentration found in rice, making it the most potent natural source. This compound is heat-sensitive, so a hard boil can destroy up to half of it within minutes, which is why pandan is usually steeped or blended rather than boiled hard.
🍳 Recipe Suggestions:
- Cookpad: https://cookpad.com/vn/tim-kiem/l%C3%A1%20d%E1%BB%A9a
- Run Away Rice: https://runawayrice.com/desserts/pandan-sticky-rice/
👩🍳 Nutrition Value:
- USDA: No dedicated FoodData Central entry exists for Pandanus amaryllifolius.
- Nutritionix: No dedicated entry found either.
- Available data point (not formal nutrition-facts format): reported as low-calorie with small amounts of iron, potassium, vitamin A, and antioxidant compounds like beta-carotene — figures vary by source and aren't standardized.
💊 Medicinal Uses: In Southeast Asian and Ayurvedic traditional medicine, pandan leaves are used well beyond flavoring. Common traditional applications include: leaf infusions or tea for digestive complaints (soothing the stomach, relieving indigestion); poultices or infused oils applied topically for joint pain, headaches, and muscle aches; leaf juice applied to skin for sunburn, rashes, and minor wounds; and traditional remedies for toothache, and reportedly to help manage blood sugar. It's also commonly credited with mild detoxifying and liver-supporting effects. Important caveat: most of these uses are based on long-standing folk practice rather than rigorous clinical research, so they should be treated as traditional rather than medically proven.
Note: pandan is the backbone of Vietnamese/Southeast Asian sweets — cơm/xôi lá dứa (pandan rice), bánh lá dứa (cakes), and pandan-infused coconut drinks — used almost exclusively for color and fragrance rather than as an eaten leaf itself.
