These leaves are called as rambai leaves. These leaves are used while cooking biriyani,kuruma or can be used for seasoning . An aroma is spread as soon as you throw these leaves into the oil.One or two leaves are enough.You can grow it in your garden .A pot is enough for this plant to be grown. Dried pandanus leaves can be used in a variety of ways: Applied directly: Dried pandanus leaf can be sprinkled directly into dishes, much like any other herb or spice. Rehydrated: Dried pandanus leaf can be steeped in warm liquids, like water, stock, or coconut milk for between 10 & 20 minutes. The longer you steep the leaves, the more the pandanus leaf’s green color will infuse the liquid. You should then pour the liquid into your dish. Ground: Dried pandanus leaf can be ground into a fine powder with a mortar & pestle. This fine powder works better for desserts & drinks than rehydrating or simply sprinkling the leaves into the recipe, as it can be distributed more evenly. The pandan leaf’s flavor & aroma also becomes more pronounced when it’s ground. Pandanus leaves are a key ingredient for some dishes cooked throughout Asia, like pandan cake, a coconut rice pudding called payesh, & coconut jam. Many Asian countries also use pandanus leaf to enhance their traditional dishes. Pandanus leaf is a common addition to rice & curry dishes in Malaysia & Indonesia. in India, pandanus leaf is also used in rice dishes like biriyani. It’s also the perfect foil for coconut meat in the Filipino dish buko pandan & the country’s popular drink, maja blanca. Pandan is an excellent source of vitamins & antioxidants known to help boost the immune system & prevent conditions like cancer, heart disease, & diabetes. Some of the vitamins & antioxidants in pandan include: Beta-carotene Pandan Leaf, Rambai Leaves, 30 Gm Annapoorna Organic & Natural, Great Quality, Ships From Montreal
