There are hundreds of species of pandan, but only the leaves of Pandanus amaryllifolius exude a tantalizing fragrance. The scent of its elongated, spearlike, glossy deep-green blades is elusive ...

The secret to my aunt’s cá kho (Vietnamese braised fish) is a bundle of pandan leaves that she ties into a knot and simmers in the braising liquid. It mellows the pungent fish sauce and brings ...

The secret ingredient for this visual masterpiece is a leaf renowned for its uses in predominantly Southeast Asian cuisine: ...

Pandan is a staple ingredient in Southeast Asian cuisine, used to give beverages, desserts and savory dishes a simultaneous hit of sweetness and earthiness. The blade-like leaves, which grow at ...