|Scientific name||Pandanus amaryllifolius Roxb.|
|Storage conditions||7-10 °C|
|Shelf life||15 days|
|Availability||All year round|
These long and narrow blade-like leaves called Pandang leaves have a soft unique aroma with a slight sweetness to them. They are commonly used in Southeast Asian cuisine in both sweet and savoury dishes. Some examples include cooking boiled or sticky rice with pandang leaves, wrapping the chicken with pandang leaves before grilling, boiling the leaves to make pandang juice, or simply using the leaves to garnish exotic cocktails.