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Pandan Leaves

Bai Toei

The long, flat blades of the Pandanus plant are used for colouring and flavouring Thai and Southeast Asia food. Food cooked with Bai Toei is perfumed (a sweet aroma akin to popcorn) and naturally it is widely used in desserts and cakes, as vanilla is in the West. Green colouring is extracted by pounding the bright green leaves and squeezing the juice through muslin. In Thailand marinated chicken is wrapped in these long flexible leaves and deep fried or barbecued resulting in a delicious, moist, aromatic parcel of chicken. Bottled essence, while not offering a perfect substitute, is an acceptable alternative.

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.