Pandanus Leaves Pandanus amaryllifolius Bai Toey

The leaves of Pandanus amaryllifolius, a tropical plant of the screwpine genus, commonly called Pandanus or Pandan (thai.: Bai Toey) are widely used in Southeast Asian cuisines. The highly fragrant leaves add an unique flavour, reminescent of jasmine rice or Basmati rice, to rice, cakes, desserts and drinks. In Thailand Bai Toey, Pandanus leaves are also used to eliminate annoying odours in seafood and fish dishes and are fried with edible insects as a seasoning. Pandan leaves lose most of its flavor, while dried, but fresh leaves can be easily frozen. Pandanus leaves are also used for the production of natural green food coloring. A so called Pandanus flavour essence is available in most Asia shop and markets, but there is also an artificial green food color included.

© The Foodist
Image: Floral bouquet, plaited from Pandanus leaves
Photographer: Kitisak “Nat” Jaidee

We found that beautiful bouquet plaited from Pandanus leaves in a Thai market. The old Thai lady, who plaited this artistic bouquets with lightning speed, told us that they been used as an offering for Buddha, Hindu gods and spirit houses. We´ve been smitten with amazement about her dexterity, we would possible need a whole day just for a single flower. What a nice idea !!!

© The Foodist
Image: Pandanus amaryllifolius, Pandanus plant
Photographer: Kitisak “Nat” Jaidee

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