Pandanus Leaf (Rampa)
東洋のバニラ！一枚の緑の葉がビリヤニを高級スイーツの香りに変える
Description
Long thin leaf of a Pandanaceae plant. Famous as 'Pandan Leaf' in SE Asia, but also used in South India (especially Kerala) for sweet, mellow flavoring resembling vanilla/coconut.
Classification: For Maniacs,Herb,Vanilla Aroma
Shops selling Pandanus Leaf (Rampa)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pandanus Leaf(Raw leaf)
Instructions
- Cut raw pandanus leaf (Rampa) into cm lengths, tie a knot to release aroma easily.
- Toss into pot with spices when cooking South Indian coconut-based fish curries or Biryani rice.
- Simmering transfers an 'exotic sweet aroma like mixed jasmine rice and vanilla' to the whole dish. Remove before eating.
Learn more Substitutes, pairings, tips
Key spices
Pandanus leaf
Substitutes at Japanese supermarkets
A tiny amount of vanilla extract (as sub for aroma direction)
Pairing
Kerala-style Biryani, South Indian seafood curries
Trivia
[Hardcore] Called 'Rampa' in South India (Malayalam) and Sri Lanka. Since aroma components are the same as Basmati/Jasmine rice, just cooking with cheap rice disguises it with flavors like the highest-grade aromatic rice—a magic leaf.
Eating tips & etiquette
[Unique Usage] Toss this leaf in when boiling dessert (Payasam) made with sweet coconut milk, transmuting mere milk porridge into the aroma of 'court premium sweets'!
Allergen
None