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pandan

The Pandan is a tropical herbaceous plant known for its scented leaves. The Pandan has an aromatic and slightly vanilla taste, which has earned it used in many cooking recipes, including meat dishes, fish and desserts. It is also used in marinades, sauces and dressings, as well as in infusions.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
352 Cal
Lipids
-1 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
-1 Mg
Carbohydrates
77.3 G
Protein
7.6 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
-1 Mg

FAQ

How to keep pandans ?
Pandan leaves, used to flavor dishes in Asian cuisine, can be kept in different ways depending on the expected use. If you want to use them within 2-3 days the purchase, place them in a glass of water and keep them in the refrigerator. If you want to keep them longer, wash them carefully, cut them into small pieces and freeze them.
What are the varieties of pandans ?
The varieties of the pandans include the green pandan (pandanus amaryllifolius) and the red pandan (pandanus used).
What are the benefits of pandans ?
Have antioxidant and anti-inflammatory properties. Are rich in vitamins and minerals, in particular vitamin C and iron. Can help relieve menstrual pain. Can help relieve joint and muscle pain. Can help regulate blood sugar levels. Can help improve digestion and relieve stomach problems.
How to choose pandans ?
Look for fresh pandan leaves with a uniform color and a dark green appearance. The leaves must be flexible and not withered. The smell must be strong and pleasantly scented. Pandan leaves are often used in Asian cuisine to flavor sweet and savory dishes.
How to cook pandans ?
Pandan rice: cook rice in flavored water with pandan leaves, then serve with vegetables or meat. Pudding at the pandan: Mix coconut milk, sugar, eggs and chopped pandan leaves, then bake until the pudding is firm. Pandan cocktail: infuse gin or vodka with pandan leaves, sugar and lime juice, then serve with ice and lime zest for an exotic and refreshing drink.

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