The Pandan leaf, renown in Malaysia and the rest of Southeast Asia, is gaining hype in developed cities in the US and Europe, with The New York Times touting it as the next global flavour.
The leafy green pandan leaf with an extraordinary fragrant, is projected to enter the world’s culinary hall of fame in 2025 due to its versatility in many applications from the simple beverage, bakery and dessert applications to more sophisticated rice menus and food cuisines.
Pandan is used originally in Malaysian and Indonesian sweet and savory cooking for hundreds of years. One menu which has garnered international recognition is the use of pandan leaf in preparing a regional favourite ‘nasi lemak’.
The versatility of pandan has now spread to innovative creations all over the world and these include applications in gelato, lattes, fusion pastries and plant-based desserts. Gourmet chefs in Japan and the US are now using pandan oil as a flavor enhancer in modern Asian dishes.
Pandan has the potential to become a global flavor akin to matcha, although this may take time due to its current niche status. According to several industry players, pandan boasts a natural green hue, pleasant scent and culinary versatility, but lacks the same health-associated branding as that of matcha. To achieve widespread popularity, more research is needed to highlight its cultural roots and potential health qualities. For example, pandan is believed to contain natural antioxidant, apart from its clean label flavor and coloring properties.
Often termed as the ‘vanilla of Southeast Asia’, pandan has its unique flavor profiles with its ‘grassy, floral and nutty’ notes. Just like vanilla, pandan is also easily paired with other flavors like coconut, banana, passion fruit, dairy and chocolate.
