Pandan Beyond Cocktails: How to Source and Use Pandan in Your Pantry

Pan for pandan: solve your pantry panic

If you love the bright, grassy perfume of Southeast Asia but struggle to find or store specialty ingredients, pandan can feel like a mystery. You’ve seen photos of Bun House Disco’s pandan negroni (that vivid green, aromatic twist on a classic) and wanted to recreate that magic at home — but where do you buy pandan, how long will it keep, and what forms actually work in cocktails, cakes and savoury dishes? This guide answers those pantry pain points with hands-on sourcing, storage and cooking strategies for 2026.

The state of pandan in 2026: why now?

Through late 2024 into 2025 and into 2026, pandan moved from a niche ingredient to a fixture in Western cafés, bars and home kitchens. Demand grew as bars like Bun House Disco popularised pandan-infused cocktails and as bakers adopted pandan cakes and kaya. At the same time, sustainability conversations and shorter supply chains pushed specialty grocers to stock fresh and value-added pandan products year-round. That means better access for home cooks — but also more choices to navigate.

What to expect in shops in 2026

• Fresh pandan leaves at larger Asian supermarkets and community grocers year-round (often chilled).
• Frozen chopped pandan in sealed bags — convenient and flavourful.
• Pandan extract & paste sold in amber bottles or small tubs for baking and mixology.
• Dried powder aimed at pastry chefs for consistent colour and aroma.
• Artisanal pandan syrups and bitters from cocktail-focused producers for pantry-first drinks.

Understanding pandan: forms, flavour and usage

Pandan (Pandanus amaryllifolius) — commonly called screwpine — offers a floral, grassy scent with notes of vanilla and coconut. The aroma compounds are volatile, which is why the freshest leaves and freshly made extracts usually taste and smell best. Different product forms have different roles in the kitchen:

Fresh leaves

Perfect for infusions (gin, coconut milk, rice), pandan-wrapped grills, and whole-leaf aromatic additions to rice. Use when you want the cleanest, most complex fragrance.

Frozen pandan

Often blanched or flash-frozen and chopped. Almost identical in aroma to fresh when thawed, and superb for convenience. Great for smoothies, syrups and blender infusions.

Pandan extract & paste

Concentrated forms provide predictable colour and aroma, useful in baking and cocktails where consistency matters. Commercial extracts vary in strength and quality — some contain added sugar or colour, so read labels.

Dried powder

Less fragrant but excellent for controlled colouring and shelf-stable recipes. Use sparingly — flavour will be flat compared with fresh.

Where to buy pandan: practical sourcing tips

“Where can I buy pandan?” is the most common question. The answer depends on whether you want fresh leaves, frozen, or extracts. Here’s a step-by-step sourcing approach that works anywhere in 2026.

Local options — fastest and often cheapest

• Asian supermarkets: The first place to check for fresh leaves, frozen packs, bottled extract and frozen pandan paste. Look in the refrigerated produce, frozen section, or Asian baking aisle.
• Independent grocers & wet markets: Speak with produce managers — they can often order fresh stalks if they don’t stock them.
• Ethnic bakeries and cafés: Many buy pandan in bulk and may sell small quantities or point you to their supplier.

Online sources — the widest selection

• Specialty Asian marketplaces: Search for “fresh pandan leaf”, “frozen pandan”, “pandan extract” or “pandan paste”. Read product reviews and check shipping (frozen vs chilled).
• Artisan producers: Small producers sell pandan syrups and extracts. These are great for cocktails because they’re formulated for bar use.
• General marketplaces: Useful for dried powder or extract bottles, but quality varies — prioritise sellers with lots of photos and ingredient lists.

Buyer's checklist

• For fresh leaves: look for vivid green colour and no sliminess or blackening at the cut ends.
• For frozen: confirm packaging is intact and labelled “flash-frozen” if possible.
• For extract/paste: check for added sugar, artificial colour, or preservatives if you want a pure flavour.
• Ask if the product is sustainably sourced or organic if that matters to you — demand in 2026 has encouraged better traceability for some suppliers.

Storage: keep pandan vibrant and fragrant

Pandan’s volatile aroma can dissipate if stored poorly. This section gives you practical, science-backed ways to extend shelf life and keep flavour potent across product forms.

Fresh pandan leaf: short term (1–14 days)

• Fridge method: Trim ends, wrap leaves in a slightly damp paper towel, place in a perforated plastic bag or reusable produce bag, and store in the crisper at 2–4°C. Expect 5–10 days of freshness depending on initial quality.
• Glass jar hydration: Stand fresh stalks in a narrow jar with an inch of water, cover loosely with a plastic bag, and refrigerate. Change water every 2–3 days.

Long-term: freezing (months)

• Flash-freeze whole leaves: Lay cleaned leaves on a tray, freeze until solid, then transfer to vacuum-sealed bags or heavy-duty freezer bags. Lasts 6–12 months.
• Chopped pandan cubes: Chop leaves, blitz with a little water or coconut milk, strain if desired, then freeze in ice-cube trays. These are perfect for adding to cocktails or rice.

Pandan extract & paste

• Bottled extract: Keep in a cool, dark place; once opened store in the fridge in an amber bottle if possible. Alcohol-based extracts last far longer.
• Paste: Refrigerate after opening; for long-term, portion into small containers or freeze in film-wrap logs or tray cubes.

Dried powder

Store airtight, in a cool dark cupboard. Use within a year for best aroma.

Tip: For cocktails, freezing pandan-infused gin or syrup in measured cubes saves time and reduces waste.

Make your own pandan extract & syrups

Many home cooks and bars now make their own pandan preparations — it’s fast, economical and yields fresher flavour than many commercial options. Below are reliable, scalable methods.

Pandan-infused gin (Bun House Disco method, scaled)

This follows the approach behind Bun House Disco’s pandan negroni: use high-quality neutral or rice gin to extract aroma compounds. Use it in cocktails where the alcohol itself carries the pandan scent.

Recipe: Pandan-Infused Gin (makes ~250ml)

1. 10–15g fresh pandan leaves (green parts only), roughly chopped
2. 250ml gin (rice gin or a light London dry)
3. Method: Place chopped leaves and gin in a jar. For a bright green colour and floral aroma, blitz briefly in a blender or muddle by hand then steep for 24–48 hours in a cool, dark place. Strain through muslin or a fine sieve into an amber bottle. Use within 2–3 months; refrigerate for optimal freshness.

Pandan simple syrup (2:1) — for cocktails and desserts

1. 200g sugar, 100g water
2. 2–3 pandan leaves, knotted or roughly chopped
3. Simmer leaves and water for 5 minutes, add sugar until dissolved, cool and strain. Refrigerate up to 3 weeks or freeze in portions.

Concentrated pandan extract (alcohol-based)

1. 50g fresh pandan, 150ml high-proof neutral spirit (e.g., vodka 40–50% ABV)
2. Chop leaves, place in jar with spirit, seal and shake daily. Steep 5–7 days, strain, then reduce gently if you want a thicker extract. Store in an amber bottle refrigerated — lasts 6–12 months.

Recipes & uses: drinks, desserts and savoury plates

Pandan is versatile: use it where aromatic depth and a touch of sweetness will lift a dish. Below are practical recipes and pairing ideas that take inspiration from Bun House Disco’s pandan negroni but expand across the pantry.

1. Pandan Negroni — short & balanced

Use pandan-infused gin as above and keep other elements classic but light to let pandan sing.

1. 25ml pandan-infused gin
2. 15ml white vermouth
3. 15ml green chartreuse
4. Stir with ice, strain into a rocks glass over a large ice cube. Garnish with a small strip of charred pandan or an orange twist.

2. Pandan & Coconut Panna Cotta

Silky, fragrant and simple — a dessert that showcases pandan’s vanilla-like charm.

1. 500ml coconut milk, 50g sugar, 2 pandan leaves (knotted), 3 gelatin sheets (or agar-agar for vegan)
2. Heat coconut milk with pandan and sugar until warm, steep 15 minutes, remove pandan, add bloomed gelatin, pour into moulds and chill until set.

3. Pandan Rice & Savoury Pairings

Add pandan to rice while cooking for aromatic jasmine or glutinous rice: tie 2–3 leaves into a knot, place in rice cooker or pot and remove before serving. Pairs beautifully with grilled satay, steamed fish, or coconut-laced curries.

4. Pandan Chicken (wrapped)

Marinate bite-size chicken in fish sauce, garlic, coriander root and a touch of sugar. Wrap in pandan leaves and shallow-fry or bake. The leaves keep meat juicy and impart aroma without overwhelming.

5. Pandan Chiffon Cake (classic)

Use pandan extract for consistent colour and aroma. If using fresh or frozen pandan, make a puree and strain to replace liquids in the recipe.

Substitutes: when pandan is unavailable

No pandan? You can approximate its profile, but true pandan is unique. Use substitutes with understanding of what they replace: aroma vs colour vs sweetness.

• For aroma: vanilla + a small amount of grated coconut or coconut extract mimics the vanilla-coconut notes.
• For colour: blanched spinach, matcha (if flavour matches), or food-grade spirulina for green hue — but these alter flavour.
• For syrup/texture: use coconut syrup or a mild pandan-flavoured syrup if available.

Buying smart: quality signals and label decoding

With pandan extract and paste, labels hide important clues. Here’s how to decode them.

• Natural vs artificial flavour: Natural extracts are derived from leaves; artificial may use methyl chavicol or vanillin derivatives — cheaper but flatter and sometimes medicinal.
• Added sugar or colour: Common in syrups and pastes. Fine for cocktails but factor into dessert recipes.
• Strength statement: Some extracts list “X:1” concentration. Use less of stronger extracts; start small and taste.

Advanced strategies for chefs and home bartenders

As pandan’s popularity matured in 2025–26, some advanced techniques became standard among pros and ambitious home cooks. Try these to make the most of your pandan.

1. Dual extraction

Combine an alcohol-based extract (for aromatic top notes) with a gentle hot-water extract (for body). Use both in cocktails to maintain aroma without diluting structure.

2. Smoke and pandan

Lightly torch or smoke pandan leaves before infusion to add a toasty, resinous dimension that’s excellent in savoury cocktails and meaty dishes.

3. Controlled colour without bitterness

If using fresh pandan for colour, avoid prolonged high-heat boiling which can dull the aroma and impart grassy bitterness. Instead, brief blanching followed by cold shock preserves colour and scent.

4. Waste-not uses

Used pandan leaves still have value: simmer them in vinegar to make pandan-infused vinegar for dressings, or compost them — they break down well and return aroma-rich organic matter to the garden.

Allergies, safety and regulatory notes

Pandan is generally safe, but always consider these practical points:

• Check product labels for additives if you have food sensitivities.
• When buying imported leaves, be aware of local import rules — some countries require phytosanitary certificates for fresh leaves. Specialty importers and supermarkets navigate this for you in most urban areas.
• If you’re pregnant or have medical conditions, consult a healthcare professional before consuming concentrated extracts or unfamiliar herbal preparations.

Putting it into practice: a 48-hour pandan plan

Want to add pandan to your pantry and menu this weekend? Follow this practical micro-plan.

1. Day 1 morning: Buy fresh pandan (or frozen if not available). Pick up a small neutral spirit if making extract.
2. Day 1 afternoon: Make pandan-infused gin and pandan simple syrup. Portion excess into ice-cube trays and freeze.
3. Day 1 evening: Make a pandan negroni to taste and experiment with garnish ideas (charred leaf, citrus peel).
4. Day 2 morning: Use pandan-infused gin to create a brunch spritz (pandan syrup + prosecco + soda). Start pandan panna cotta for dessert that night.
5. Day 2 evening: Serve pandan rice with grilled satay and pandan panna cotta for a streamlined pandan-forward dinner.

Future-forward: pandan in 2026 and beyond

Expect pandan’s presence to deepen in 2026 as chefs and producers focus on traceability and flavour integrity. Look for these developments:

• Transparent sourcing: More labels will list region and grower information as consumers demand provenance.
• Regenerative farming: Small-scale pandan growers in Southeast Asia will gain traction with eco-minded importers.
• Bar-friendly concentrates: More low-waste, bar-ready pandan concentrates and bitters tailored to cocktails.

Quick troubleshooting

• Gin smells grassy but flat: Increase steep time slightly or blitz leaves before straining next time.
• Sauce tastes bitter: You may have overcooked the leaves — use a shorter steep at lower temperature or cold infusion next time.
• No green colour: Some extracts prioritise aroma over colour — add a tiny amount of natural green pigment if appearance matters.

Final tasting notes

Pandan’s charm lies in its subtlety: it’s floral without cloying sweetness, alive with green citrus-like lift and a creamy vanilla undertone. Use it where you want to evoke Southeast Asia without overpowering other ingredients. In cocktails, it’s a perfumer’s note; in desserts, it can be central; in savoury dishes, it’s a quiet backbone.

Takeaway: build a resilient pandan pantry

Practical action items to add pandan to your routine:

• Stock at least two forms: one fresh or frozen, one concentrated extract or syrup.
• Freeze portions: Make pandan cubes from infused liquid for quick use.
• Label and date: Keep track of opened bottles and frozen batches for flavour control.
• Experiment: Start with a pandan negroni and expand into one dessert and one savoury recipe each month.

Call to action

Ready to try pandan this week? Share your results with us: post a photo of your pandan cocktail, cake or rice and tag flavours.life for a chance to be featured. Sign up for our pantry guide newsletter for curated suppliers and seasonal recipes — we’ll send a printable pandan cheat-sheet and a shopping list to get you started.

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