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Pandan is an aromatic leaf widely used in S and SE Asian cuisines. It carries a sweet aroma, to me, much like basmati. 


Cooking tips:

Whack the leaf a couple times, crush and add it to your rice while it's steaming. 

It can also be boiled for a herbal tea. 

Or used to wrap and flavour meats. 


  • 15 leaves

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