Pandan: Asia's Vanilla (And Why Your Sweet Tooth Deserves It)

If vanilla and fresh coconut had a more interesting child, it would be pandan. This long green leaf — screwpine, botanically — perfumes half the desserts of Southeast Asia: green cakes in Singapore, sticky rice across Thailand, and the drinks and sweets in our Thai Collection.

What does it taste like?

Pandan is gentle where most flavours shout. There's coconut in there, a hint of jasmine rice steam, something grassy-fresh, and a natural sweetness that never turns sugary. Food writers call it "Asia's vanilla" because it plays the same role — the quiet background note that makes everything around it taste more complete.

An old friend for Indian palates

Here's the thing: if you've ever loved kewra water in biryani, you already know pandan's cousin — both come from the screwpine (Pandanus) family. Thai pandan is greener and creamier than kewra's floral sharpness, but the family resemblance means Indian palates take to it instantly.

Meet pandan

The easiest introduction is the IF Jasmine Pandan Drink — light, aromatic, and unlike anything in an Indian fridge right now. For the snackable version, Kaew's Pandan Crispy Coconut Rolls wrap the flavour in shatteringly thin coconut pastry.

Both feature in the Chai-Time Thailand combo — our zero-chilli box, built for the evening chai slot.

Both live in the sweet collection — zero heat, all comfort.