Ingredient Spotlight: Pandan
Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.
More information from AsiaFood
From Wikipedia
And a recipe from Apple of My Eyes for Buko Pandan
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POSTED IN: Filipino, Ingredient Spotlight, Malaysian, Singapore, Thai, Vietnamese
2 opinions for Ingredient Spotlight: Pandan
Dr.David Gao
Oct 22, 2007 at 1:31 am
Pandan contain the same component of “green note” which remaining in most green leaves such as Agave, wheat grass, etc.
But the “secret” and valuable component of Pandan, it a “rice flavor” note, it’s chemical name is” 2-Acetyl-1-Pyrroline”.
AHFNI (American Health Foods & Ingredients) is the only one flavor manufacturer in USA can image and duplicate the Pandan flavor . We can supply Indonesia Pandan paste, Buco pandan flavor (Filipino), Baythoy Pandan (Thai & Vietnamese) and several kind of Pandan and UBE flavor powder.
David Gao, PhD
R&D manager & Sr Flavor Chemist
AHFNI
San Diego, CA 92121
Tel: 858-202-0388
Jennifer Lim
Dec 16, 2007 at 11:10 pm
What is the other name of 2-acetyl-1-pyrroline???
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