• Pandan Leaves
  • Pandan Leaves

Pandan Leaves


Pandan, also called Asian Vanilla, is widely used in Cambodian cuisine and particularly for coloring desserts in green. Pandan leaves are also delightful as herbal tea.

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Pandan is a tropical plant native to Indonesia. Widely used in Asia to flavor and color dishes of an intense green, the one called "Asian vanilla" has everything to seduce! Its leaves have conquered the Thais, the Vietnamese, the Cambodians, and the Filipinos where the cuisine in these countries is elegant, fragrant, and often linked to the well-being of body and mind.

Still rarely known, Pandan leaves deliver an infusion that is both sweet and comforting. A very tasty and original herbal tea!

Our Pandan leaves are harvested by hand, selected, and cleaned as soon as possible before being dehydrated at low temperatures. This process keeps all the aromas, guaranteeing you the freshness and the high quality of the product!

How to prepare a tea with Pandan leaves:
Start by boiling water for your tea. When boiling, pour the water into your teapot.
Place in the teapot 1 spoon of Pandan leaves per cup and let steep for 5 to 8 minutes. It is always better to drink infusions without sugar and taste the product by itself. 

You can also let it cool down and drink iced Pandan tea.

Once the package is open, we recommend that you keep the Pandan Leaves in a closed jar, protected from light and moisture, so that it retains all its flavor.

Data sheet

Kampot - Cambodia
100% Pandan Leaves
Sweet and comforting - Notes of vanilla, almond and greens
24 months
Store in a cool, dry place away from light and moisture
Allergy free
Brew 1 tablespoon per cup, 5-8 min, in simmering water

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