Pandan leaves botanically called as Pandanus amaryllifolius is a tropical plant in the Pandanus genus, which is commonly known as Pandan, and is used widely in South Asian and Southeast Asian cooking as a flavouring. Its also called basmati leaves. The leaves of Pandanus have a strong aroma and are widely used in flavouring various foods such as bakery products, sweets and even home cooking. Traditionally, since a long time, in India and other parts of Asia, leaves are being used in cooking rice to impart a resemblance of the aroma of costly scented rice like Basmati of India. Pandan leaves have a nutty and green grassy aroma when cooked it imparts Basmati like aroma.
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