ISSUE 14 / JUNE 2011
A Pandan leaf is long, narrow and dark green and can be used fresh, frozen, dried or as an extract. It is widely incorporated into Southeast Asian cooking in everything from simple rice dishes to rich curries to delightful desserts. Similar to vanilla pods, the long green leaves of the Pandan plant are very fragrant and aromatic. The nutty, botanical fragrance commonly enhances the flavor of Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese and Burmese food. It is also said to make the perfect marriage with coconut milk.
Often referred to as the “Asian Vanilla”, Pandan is about as adaptable an ingredient as they come. Known for its versatility, Pandan is often compared to vanilla because it too lends itself to both sweet and savory dishes. However, it’s the taste that differs. The flavor of Pandan is incredibly multifaceted, best described as sweet with noticeable piney and citrusy overtones. But don’t be intimidated, Pandan is as user-friendly as vanilla, hence the nickname “Vanilla of the East.”
Comax Flavors Vanilla Pandan offers the wonderfully unique flavor of Pandan plus an added depth of creamy vanilla notes in the background. Comax Flavors Vanilla Pandan can be used in baked goods, alcoholic beverages, soups, confectionary, icings, and beverages and in almost any other application. In addition, it is also available as a natural type flavor. Try the unique and enchanting taste of this June Flavor of the Month!
To order a sample of Vanilla Pandan or any other Comax Flavors creation, please click here and a Comax Flavors representative will be happy to fill your request.