screwpine leaves

Popular in the cooking of Southeast Asia (particularly Indonesian, Malasian and Thai), screwpine leaves have a floral flavor and are used most often to flavor rice dishes and puddings. Their intense green hue also makes them useful as a natural food coloring. Screwpine leaves are available in Asian markets — sometimes fresh and always dried. They’re also called daun pandan, pandanus and kewra.

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