Pandanus leaf extract Por kwan, liquid
Pandan leaves are particularly prized in Thai cuisine for flavoring and coloring (green tones). Their aroma is nutty, fruity, and pleasantly floral. The fragrance of pandanus leaves only develops as they wilt. Pandan leaves, which come from a species of screwpine, are also used, for example, to give jasmine rice its unique aroma. In Asia, the wilting leaves are mixed into the rice for this purpose.
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Additional information about the product






