Corn Spike Chinese & Thai & Asian Pandan leaves are used to

Pandan leaves are used to lend a unique taste and aroma to flavor desserts and drinks as well as savory dishes

zero-calorie plant herb

toss them with a little bit of honey

gentle flavor and a crisp bite that stands up well to punchy flavors

Another option for using curly parsley is to include it in a traditional French bouquet garni—a bundle of fresh herbs that are tied together and lowered into a dish during cooking

Corn Spike Chinese & Thai & Asian Pandan leaves are used toShelflife : 10 days after that it becomes dry. Note: Images are only for illustrative purposes, actual product and colour may slightly differ.