screwpine leaves (or optionally
Screwpine leaves are low in calories and primarily valued for aromatic compounds rather than significant macronutrients. They contain trace amounts of vitamins and minerals typical of leafy herbs, with minimal protein, fat, or carbohydrate content.
About
Screwpine leaves, derived from Pandanus amaryllifolius (also known as pandan), are long, narrow, blade-like leaves native to Southeast Asia, particularly Malaysia, Indonesia, and the Philippines. The plant belongs to the Pandanaceae family and produces characteristically twisted, spiral-like leaves that give it its common name. The leaves possess a distinctive sweet, vanilla-like aroma with faint almond notes, caused by volatile compounds including 2-acetyl-1-pyrroline, which also occurs naturally in jasmine flowers and aged basmati rice. The flavor profile is subtly sweet and slightly grassy, intensifying when the leaves are bruised or heated.
Fresh screwpine leaves are vibrant green and can reach 60–90 cm in length. They are typically used fresh in Southeast Asian cooking, though they are also available dried, frozen, or as an extract. The plant grows abundantly in tropical climates and has been cultivated for centuries in Malay, Indonesian, and Filipino cuisines.
Culinary Uses
Screwpine leaves serve as a fundamental flavoring ingredient across Southeast Asian cuisines, imparting their signature sweet, aromatic quality to both savory and sweet dishes. Fresh leaves are commonly tied in knots and added to rice dishes, curries, and broths to infuse subtle fragrance during cooking, then removed before serving. The leaves are also ground or blended into pastes for rice cakes (such as pandan chiffon cake and kueh lapis), custards, and coconut-based desserts. In savory applications, they flavor glutinous rice, chicken dishes, and fish preparations throughout Malaysia, Indonesia, Thailand, and the Philippines. Pandan extract and essence are modern convenience forms widely used in baking and confectionery. The leaves are occasionally used to wrap foods before cooking, imparting aroma and slight flavor to the contents.