Dried Pandan Leaves

Pandan leaves have long been used in Filipino kitchens not as a flavoring to dominate, but as a quiet presence that lends aroma and softness to food. Added to rice as it cooks, the leaves release a gentle fragrance that settles into the grains—subtle, familiar, and comforting.

These pandan leaves are grown locally, dried carefully, and cut into long strips to make them easy to remove after cooking. When used in rice, they impart a light, aromatic note without coloring or overpowering the dish. The same leaves may also be used in desserts, where pandan’s natural fragrance pairs easily with milk, sugar, and coconut-based preparations.

This is an ingredient meant to be used regularly—simple, dependable, and woven into everyday meals rather than reserved for special occasions.

AROMA & CHARACTER

• Soft, fragrant pandan aroma
• Light, clean, and gently sweet
• Familiar and unobtrusive

INGREDIENT

100% dried pandan leaves (Pandanus amaryllifolius)

ORIGIN

Different Provinces in Luzon

USE

Placed in the pot while cooking rice to impart aroma, then removed before serving. Also suitable for use in desserts and other preparations where pandan flavor and fragrance is desired. Four (4) strips of leaves is usually enough to create nice aroma with rice, but more can be used. For flavoring desserts and other dishes, more leaves are recommended.

STORAGE

Store in a cool, dry place. Keep sealed to preserve aroma.