Pandan Extract Liquid Concentrate for Bakery & Beverage | Standardized Plant Extract of the East, Fresh Natural Asian Gourmet Flavoring Ingredient (60g)

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 eggs1/2c sugar1-1/2c whole milk1-1/2c heavy cream1 can sweetened condensed milk1/8tsp salt2tbsp matcha powder1tbsp vanilla extract3tbsp pandan extractCream 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.

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

Overall a great product. It's kind of viscous/thick compared to other pandan extracts I've tried. It smells amazing! But you have to use quite a lot. I used the recommend quantity per volume of pancake batter I made and the pancakes only smelled and tasted very faintly of pandan... So I could see this getting very expensive very fast. I wish they sold it in larger quantities/bulk for a better price.

I was excited to find this extract as several people I cook for have allergies to ingredients in many standard pandan flavoring extracts. I've used it in multiple recipes and the flavor is excellent. Now if only I could get ube extract from the same company.

Item came damaged and leaked everywhere. Unable to open lid due to dent and hole in glass. Product is unusable and unreasonable.

Pandan essence rather faint. Was hoping for that price of that small size it would be more of a concentration.

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.

Very good quality extract