Pandan

Known by its Latin name Pandanus amaryllifolius , this plant is popular throughout Southeast Asia for its culinary uses. Its leaves, with their vegetal and sweet vanilla flavors, are notably used to flavor the famous sticky rice in both sweet and savory versions.

It can also be consumed alone as an infusion like a herbal tea to accompany meals, being naturally caffeine-free, or at the end of a meal for its digestive properties.

You can also create your own blends. Here are two tried and tested ones: one paired with pearled oolongs like Chiang Rai's Jin Xuan Wulong , and the other with green teas such as Lao Cai's Shan Green Tea . Add a pinch of pandan to your usual 7g of tea per 50cl of beverage. Have fun experimenting!