There are food products that are everyday life for some, and still a culinary curiosity for others. Pandan in Poland undoubtedly belongs to the latter group. In Southeast Asian countries, it is difficult to imagine traditional desserts, aromatic rice or home-made baked goods without it. In Europe, we are just starting to discover it, although its smell and color perfectly fit the trend of natural spices and simple ingredients. Pandan delights not only with its aroma, but also versatility of use in the kitchen.
Pandan (Pandanus amaryllifolius) is a tropical plant whose leaves and . It grows naturally in Southeast Asia, i.e. in Thailand, Indonesia, Malaysia, Vietnam and the Philippines. Pandan is commonly called “Asian vanilla” there.although botanically it has nothing to do with it.
The plant has long, narrow, sharp edges, intensely green leavessomewhat resembling palm leaves or lemon grass. They are responsible for a characteristic aroma that many people associate with nuts and vanilla. This smell comes mainly from an aromatic compound called 2-acetyl-1-pyrroline, the same one that is responsible for the smell of basmati or jasmine rice.
In the kitchen, pandan is not like other dried spices. Most often, fresh or frozen leaves are used, which are cooked together with the dish, braided into a knot and removed after cooking. – they are supposed to aromatize the dish, e.g. like bay leaves. You can also prepare a juice or paste from them by blending the leaves with water and straining the liquid. This extract is used to color or add flavor to dishes.
Dried, powdered or concentrated pandan is also available, but fresh leaves are considered the most aromatic and natural. The pandan flavor is subtle and slightly sweet. It does not dominate the dish, but adds a recognizable character.
Pandan has been used for years not only in cooking, but also in traditional Asian medicine. It confirms that the plant contains a number of bioactive compounds. Pandan leaves are a source of antioxidantswhich help neutralize free radicals in the body and exhibit anti-cancer potential. Pandan essence is also natural antibacterial and antiviral agent.
The leaves also contain small amounts of vitamins (among others vitamins A, E, C and those from group B), minerals (such as calcium, iron and magnesium) and quite a lot dietary fiber. In traditional applications pandan has been used as an ingredient in infusions supporting digestion and general well-being. In folk medicine, pandan leaves have been attributed calming effect, relieving headaches and muscle tension. They were also used as a natural flavor mood-improving.
Pandan is low-calorie and fat-freeso it can be used even in a light kitchen. Its additional advantage is its intense aroma, which allows you to reduce the amount of sugar in desserts – the dish still smells sweet, although it actually contains fewer sweet additives.
When it comes to contraindications to eating pandanis considered safe for most people. As with any new spice, moderation and caution are recommended for people with a very sensitive digestive system. Pregnant women and people taking medications should treat pandan as part of their diet, not as a health product.
Pandan has a wide range of uses in cooking. It is most often used to flavor rice – a few leaves added to cooking give it a characteristic smell and delicate flavor. This is a classic treatment in Thai or Malaysian cuisine.
Desserts with pandan are also very popular. In Asia they prepare from it sponge cakes, steamed cakes, pancakes, jellies, puddings and ice cream. Pandan gives them a natural green color, without the need to use food dyes. It is often combined with coconut milk, glutinous rice or tapioca.
It is also made from pandan leaves syrups and pastes that are added to cocktails, smoothies or coffee with plant milk. Pandan appears more and more often in modern cuisine – in confectionery creams, mousses and even savory sauces.
This is an interesting application wrapping meat or fish with pandan leaves before frying or baking. The leaves protect the dish from drying out and give it a delicate aroma. It is also found in Indonesian cuisine pandan fried chicken.
In practice, pandan can be used similarly to vanilla, bay leaf or lemon peel – as an aromatic addition, not the dominant ingredient.
Pandan is not yet a spice commonly available in Polish storesbut you can easily buy it in larger cities and Asian food stores. The most common are frozen, dried leaves or pandan paste. More and more products also appear in online stores. This is a good opportunity to try an aroma in your kitchen that has been considered an absolute classic in Asia for generations.
Source: Terazgotuje.pl, doz.pl, uns.pl
