How is Pandan Leaves used in Thai cooking?

Pandan leaves - bai toey - are long, blade-like tropical leaves with a sweet, grassy, almost vanilla-like aroma; they're often called the vanilla of Southeast Asia. Bruised or knotted and simmered into coconut-milk desserts, sweet rice, and drinks, they lend both fragrance and a natural green tint. The leaf itself isn't eaten - it's pulled out once it's given up its scent. That soft, fragrant sweetness is the smell of so many Thai sweets, working quietly in the background.

Can I cook with Pandan Leaves in a Chiang Mai cooking class?

Yes - we use Pandan Leaves in our hands-on classes. Explore them on our Cooking Classes page.

Pandan Leaves - Thai Mountain Herbs | Thai Akha Kitchen

Pandan leaves - bai toey - are long, blade-like tropical leaves with a sweet, grassy, almost vanilla-like aroma; they're often called the vanilla of…

Pandan Leaves - Thai Mountain Herbs | Thai Akha Kitchen Pandan leaves - bai toey - are long, blade-like tropical leaves with a sweet, grassy, almost vanilla-like aroma; they're often called the vanilla of…