{"product_id":"dried-pandan-leaf-tea-pandanus-amaryllifolius-la-dua-2x100g","title":"Dried Pandan Leaf Tea — Pandanus amaryllifolius Lá Dứa \/ Lá Nếp Loose Aromatic Leaves, Caffeine-Free, Sweet Grassy Vanilla-Like Aroma, 2 Pack x 100 Gram","description":"\u003cdiv style=\"background: #f5f5f5; border-left: 4px solid #2e7d6e; padding: 16px 20px; margin-bottom: 24px; border-radius: 4px;\"\u003e\n\u003cstrong\u003eQuick Summary\u003c\/strong\u003e\n\u003cp\u003eDried Pandan Leaf Tea is made from whole dried leaves of \u003cem\u003ePandanus amaryllifolius\u003c\/em\u003e — the fragrant screwpine plant used across Southeast Asian cooking and beverages. This listing contains 2 packs × 100 grams (200g total) of loose dried pandan leaves, ready for hot infusion, cold brew, or use as an aromatic ingredient in rice, coconut drinks, and dessert-style blends. The aroma is sweet, grassy, and lightly vanilla-like — characteristic of fresh pandan but softer in dried form. This is not a powder, extract, syrup, tea bag, or ready-to-drink beverage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal For:\u003c\/strong\u003e Hot pandan leaf tea, iced pandan drinks, coconut rice aroma, Southeast Asian dessert blends\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor \u0026amp; Aroma:\u003c\/strong\u003e Sweet, grassy, floral, lightly vanilla-like, warm rice-like undertone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKey Characteristics:\u003c\/strong\u003e Whole dried leaves, caffeine-free, no additives, 2 × 100g (200g total)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch2\u003eProduct Specifications\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"background: #f0f0f0;\"\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eBotanical Name\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\n\u003cem\u003ePandanus amaryllifolius\u003c\/em\u003e Roxb.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eCommon Names\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003ePandan, Fragrant Screwpine, Lá Dứa (Vietnamese), Lá Nếp, Daun Pandan (Malay\/Indonesian), Bai Toey (Thai)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f0f0f0;\"\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003ePlant Family\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003ePandanaceae (Screwpine family)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003eWhole dried leaves (not powder, extract, paste, syrup, or tea bags)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f0f0f0;\"\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e2 packs × 100 grams = 200 grams total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003eSoutheast Asia (cultivated across Vietnam, Thailand, Malaysia, Indonesia)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f0f0f0;\"\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003eSweet, grassy, floral, lightly vanilla-like; softer than fresh leaves or extract\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eBest Uses\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003eHot infusion, cold brew, coconut rice, dessert blends, aromatic drinks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f0f0f0;\"\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eCaffeine\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eShelf Life\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e24 months sealed; best within 12 months of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f0f0f0;\"\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eSKU\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px 12px; border: 1px solid #ddd;\"\u003e100gr-Pandan leaves-La Nep\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003ePlant \u0026amp; Origin\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003ePandanus amaryllifolius\u003c\/em\u003e is a tropical monocot shrub in the Pandanaceae family, growing 1–2 meters tall with long, narrow, blade-like leaves arranged in a spiral rosette. The leaves are the source of the characteristic pandan aroma — a compound called 2-acetyl-1-pyrroline, the same compound responsible for the fragrance of jasmine rice and basmati. Unlike most \u003cem\u003ePandanus\u003c\/em\u003e species, \u003cem\u003eP. amaryllifolius\u003c\/em\u003e is sterile and propagated entirely by cuttings, meaning it does not produce seeds in cultivation.\u003c\/p\u003e\n\u003cp\u003eThe plant is native to the Maluku Islands of Indonesia and has been cultivated across Southeast Asia for centuries. It is one of the most widely used aromatic plants in the region — found in home gardens, markets, and commercial farms from Vietnam to Sri Lanka. In Vietnamese, the leaf is called \u003cem\u003elá dứa\u003c\/em\u003e (pineapple leaf, for its resemblance to pineapple foliage) or \u003cem\u003elá nếp\u003c\/em\u003e (glutinous rice leaf, for its association with sticky rice dishes).\u003c\/p\u003e\n\u003ch2\u003eCultural \u0026amp; Culinary Background\u003c\/h2\u003e\n\u003cp\u003ePandan is sometimes called the \"vanilla of Southeast Asia\" — not because it tastes like vanilla, but because it plays a similar role: a background aromatic that lifts and rounds other flavors without dominating them. Across the region, it appears in an extraordinary range of preparations: woven into baskets for steaming sticky rice in Thailand, tied into knots and simmered in coconut milk curries in Malaysia, blended into the batter of \u003cem\u003ebánh bò\u003c\/em\u003e (Vietnamese honeycomb cake), and brewed as a simple hot tea in everyday households.\u003c\/p\u003e\n\u003cp\u003eIn Vietnam, pandan leaf tea (\u003cem\u003enước lá dứa\u003c\/em\u003e) is a common home preparation — a few leaves simmered in water, sometimes with a little sugar or honey, served warm or chilled. In Thailand, \u003cem\u003ebai toey\u003c\/em\u003e is used to wrap and steam \u003cem\u003ekhao tom mat\u003c\/em\u003e (sticky rice with banana) and to flavor coconut-based desserts. In the Philippines, pandan is central to \u003cem\u003ebuko pandan\u003c\/em\u003e — a chilled coconut and young coconut dessert drink. The dried leaf format brings this aromatic tradition into a shelf-stable, home-brewing context.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOne of the most widely used aromatic plants in Southeast Asian cooking and beverages\u003c\/li\u003e\n\u003cli\u003eKnown as \u003cem\u003elá dứa\u003c\/em\u003e \/ \u003cem\u003elá nếp\u003c\/em\u003e in Vietnamese, \u003cem\u003edaun pandan\u003c\/em\u003e in Malay\/Indonesian, \u003cem\u003ebai toey\u003c\/em\u003e in Thai\u003c\/li\u003e\n\u003cli\u003eCaffeine-free — suitable for any time of day, including evenings\u003c\/li\u003e\n\u003cli\u003eDried form is shelf-stable and more convenient than fresh leaves for home brewing\u003c\/li\u003e\n\u003cli\u003eAroma is softer than fresh leaves, paste, or extract — ideal for gentle infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Brew — Hot Infusion\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasure:\u003c\/strong\u003e Use 3–5 grams (a small handful) of dried leaves per 300–400 ml of water. More leaves = stronger aroma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat water:\u003c\/strong\u003e Bring water to 90–95°C (just below a full boil).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep:\u003c\/strong\u003e Place leaves in a teapot, infuser, or directly in a covered cup. Pour hot water over and steep covered for 5–10 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrain \u0026amp; serve:\u003c\/strong\u003e Strain out the leaves. Enjoy plain, or add a small amount of honey or palm sugar to complement the natural sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTip:\u003c\/strong\u003e Covering the cup while steeping helps trap the volatile aromatic compounds and produces a more fragrant cup.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Brew — Cold Brew\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasure:\u003c\/strong\u003e Use 5–7 grams of dried leaves per 500 ml of cold filtered water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine:\u003c\/strong\u003e Place leaves in a jar or pitcher with cold water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep:\u003c\/strong\u003e Refrigerate for 8–12 hours (overnight).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrain \u0026amp; serve:\u003c\/strong\u003e Strain and serve over ice. The cold brew produces a clean, lightly sweet, aromatic result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and consume within 48 hours.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eCulinary Applications \u0026amp; Blend Ideas\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlain pandan tea:\u003c\/strong\u003e Brewed alone with a touch of honey — the simplest and most direct way to experience the aroma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith coconut milk:\u003c\/strong\u003e Add a splash of warm coconut milk to the brewed tea for a creamy, dessert-inspired drink.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith lemongrass:\u003c\/strong\u003e Combine 3g pandan + 1 stalk dried lemongrass per cup for a bright, citrusy-aromatic blend — a classic Southeast Asian pairing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith butterfly pea flower:\u003c\/strong\u003e Brew together for a visually striking blue-to-purple drink with complementary floral notes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith ginger:\u003c\/strong\u003e A few slices of fresh or dried ginger add warmth that balances the sweetness of pandan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoconut rice aroma:\u003c\/strong\u003e Add 2–3 dried leaves to the water when cooking coconut rice or sticky rice for a subtle fragrant lift.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIced pandan latte:\u003c\/strong\u003e Brew strong, cool, then combine with coconut milk and ice for a \u003cem\u003ebuko pandan\u003c\/em\u003e-inspired drink.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith jasmine or rose:\u003c\/strong\u003e A light floral blend — pandan’s grassy sweetness pairs well with delicate floral teas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is the difference between Lá Dứa and Lá Nếp?\u003c\/h3\u003e\n\u003cp\u003eBoth names refer to the same plant — \u003cem\u003ePandanus amaryllifolius\u003c\/em\u003e. \u003cem\u003eLá dứa\u003c\/em\u003e (pineapple leaf) is the more common Vietnamese name, used because the leaf shape resembles pineapple foliage. \u003cem\u003eLá nếp\u003c\/em\u003e (glutinous rice leaf) is a regional name used in some areas, referencing the leaf’s traditional association with sticky rice preparations.\u003c\/p\u003e\n\u003ch3\u003eWill dried pandan leaves color my drink green?\u003c\/h3\u003e\n\u003cp\u003eNo, or only very faintly. Dried pandan leaves produce a pale, lightly golden-green infusion — not the vivid green color of fresh pandan juice, paste, or extract. If bright green color is the goal, a paste or extract is the more appropriate format.\u003c\/p\u003e\n\u003ch3\u003eHow does dried pandan compare to fresh pandan leaves?\u003c\/h3\u003e\n\u003cp\u003eFresh pandan leaves have a more vivid, intense aroma. Dried leaves produce a softer, more subtle fragrance — gentler in the cup but more convenient for home storage and brewing. The flavor character is the same; the intensity differs.\u003c\/p\u003e\n\u003ch3\u003eIs this the same as pandan extract, paste, or powder?\u003c\/h3\u003e\n\u003cp\u003eNo. This is whole dried leaf only. Pandan extract and paste are concentrated and often used for color and strong flavor in baking. Pandan powder behaves differently in batters and drink mixes. This dried leaf format is for loose-leaf infusion and gentle aromatic use.\u003c\/p\u003e\n\u003ch3\u003eHow many cups does 200 grams (2 packs) yield?\u003c\/h3\u003e\n\u003cp\u003eAt 3–5 grams per cup, 200 grams yields approximately 40–65 cups, depending on your preferred strength.\u003c\/p\u003e\n\u003ch3\u003eCan I use pandan leaves in cooking, not just tea?\u003c\/h3\u003e\n\u003cp\u003eYes. Dried pandan leaves can be added to rice cooking water, coconut milk preparations, and dessert-style drinks as an aromatic ingredient. They are not meant to be eaten directly — remove and discard after cooking or steeping.\u003c\/p\u003e\n\u003ch2\u003eStorage \u0026amp; Quality Assurance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a sealed bag or airtight container in a cool, dry place away from direct sunlight, heat, and moisture.\u003c\/li\u003e\n\u003cli\u003eKeep away from strong-smelling spices and foods — dried pandan absorbs surrounding odors readily.\u003c\/li\u003e\n\u003cli\u003eBest consumed within 12 months of opening; shelf life is 24 months sealed from production date.\u003c\/li\u003e\n\u003cli\u003eNatural variation in leaf cut size, curl, shade (green to brown), and fragrance strength is normal for dried leaf material.\u003c\/li\u003e\n\u003cli\u003eIf aroma has faded significantly, the leaves may have been exposed to air or moisture — store more carefully going forward.\u003c\/li\u003e\n\u003cli\u003eThis product contains no additives, preservatives, or artificial ingredients — whole dried leaf only.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Tea ( large package) ($6 shipping charge customer)","offers":[{"title":"Default Title","offer_id":47036316451134,"sku":"100gr-Pandan leaves- La Nep","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0154\/3713\/5926\/files\/exotic-pandan-leaf-herbal-tea-217.webp?v=1719493519","url":"https:\/\/therike.com\/products\/dried-pandan-leaf-tea-pandanus-amaryllifolius-la-dua-2x100g","provider":"The Rike","version":"1.0","type":"link"}