Pandan Extract Liquid Concentrate | No Artificial Additives, No Sugar Added | 100% Natural Asian Gourmet Flavoring & Coloring Ingredient for Healthy Baking & Beverages (80g)

After experimenting with different dried pandan leaves and extracts, I'd say this is my favorite. The aroma is bright and floral, with a slightly bitter aftertaste. You can add umami flavors (i.e. milk, flour, eggs, basically cakes and custards) to offset the bitterness. Bear in mind, it's not a metallic bitterness like you get from adding too much food coloring to your recipe; that's just what a drop of this extract tastes like on its own. The consistency is syrupy, the color is dark green, and it comes in a glass bottle. A little does not go a long way. Be prepared to use the entire bottle to get your recipe to taste right. Yes, there are cheaper, greener, and more intensely flavored extracts out there, but they are to pandan what a watermelon jolly rancher is to fresh watermelon. From a food quality standpoint, I think this extract is the best one I've found. Here's a recipe for raw pandan ice cream* that will get you started: 5 whole eggs 1/2c sugar 1-1/2c whole milk 1-1/2c heavy cream 1 can sweetened condensed milk 1/8tsp salt 2tbsp matcha powder 1tbsp vanilla extract 3tbsp pandan extract Cream the eggs and sugar on medium speed for 5 minutes. This is important, don't cut down on the mixing time. Mixing with sugar denatures the proteins in the eggs and makes your ice cream smooth. Add sweetened condensed milk, salt, and matcha powder and mix for 5 more minutes. And vanilla and pandan, mix for 1 minute. Cover and store in the fridge for 24 hours. This step is important too! Don't process this mixture right away. Let it sit overnight. Then gently whisk it to break up the matcha clumps before churning in your ice cream machine. I use the 2 quart Kitchenaid ice cream bowl, but any ice cream maker will work. Churn the mixture in your ice cream maker for about 20 minutes and transfer it to the freezer for a couple hours to thicken up. Enjoy! *You don't need to use unpasteurized eggs or milk; there's just no heat in this recipe. If uncooked eggs weird you out, and you want to scald your eggs and cook the custard, go right ahead but add the vanilla, matcha, and pandan at the end, and still refrigerate it for 24 hours before churning into ice cream.

I wanted to bake Pandan honeycomb cake and needed the extract. Weirdly, it was impossible to find it locally in the asian markets we have around here. This extract has a very nice smell to it and imparts great flavor to the cake. Pandan has some similarity to vanilla but also has its own flavor component. I didn't want to use the extract or flavoring that comes with food coloring so my cakes are a less bright green than what you see on pictures but I'm ok with that. The flavor though is great!

Tastes great. I love putting this in my latte with a little bit of vanilla syrup. Does not taste artificial.

I see a lot of reviews of people complaining its not as strong and doesnt impart a lot of green color. Yes. Thats because its actual pandan extract, not artificial pandan flavor and green dye. So youre not going to get the intense color and taste from just a little, just like you wouldnt get it from a tiny piece of pandan leaf. Its lile the difference between artificial truffle flavor and a real truffle, but pandan. Yes, you can get the artificial stuff, its cheaper, you have to use less to get an intense "sort of pandan" flavor and you can make your food shockingly green (and probably what exits you the next day will be green also). But the real pandan leaf flavor is a lot more subtle and complex. As far as Im concerned its the best natural pandan ive been able to find outside of places where you can get fresh pandan leaves. And thats worth the cost.

This stuff has the flavor I was looking for. It might not be as strong as some other products, but it's a great flavor. Be prepared to use more of it than you planned for. I used a whole bottle for 1 qt of ice cream and it was excellent.

I use pandan extracts(have tried practically every brand available in SE Asia and USA) and often make my own. This product got me all excited as the artificial extracts are often chockfull of everything except pandan. I have used this product in my pandan waffles, chiffon cakes and glutinous rice kuihs. Too much gives you a grassy bitter taste which I am familiar with - old leaves often produce a bitter taste. But using too little of it renders it tasteless, you get the lovely green color but the fragrance is simply not there. Its hard figuring out the sweet spot with this product. I will probably stick to making my own extracts with fresh leaves and using a drop or two for the hue.

Does not taste like pandan, actually smells like coconut water essence — did not enjoy, turned my drink green.

Authentic flavor and pricy. If you make tea from this extratch just add a little bit (small drop) and try it first because it has very strong and thick liquid. I will say it is best one i have ever try so far