Pandanus leaf extract Por kwan, liquid
Pandanus leaves are particularly preferred in Thai cuisine for flavoring and coloring (shades of green). The aroma is nutty, fruity and pleasant flowery. Incidentally, the scent of the pandanus leaves develops only during withering. Pandanus leaves, which come from a species of the palm family, are also used, for example, to give jasmine rice its unique flavor. In Asia, the withering leaves are mixed under the rice.
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Availability | date of minimum durability
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