These long, blade-like leaves offer a unique combination of fragrance and flavor that's often described as floral, nutty, and subtly sweet. In addition to Thai chefs using pandan to add that ...

Add the sesame oil, Thai fish sauce and soy sauce ... Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen ...

And I wanted a martini.’ Nguyen used British grain vodka redistilled by a small family distiller using fresh pandan leaves imported from Vietnam. The result is a neatly packaged, fine-tuned spirit ...