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

Delicious and powerful taste new to me. Pleasantly surprised. I added it to my frozen Ice Pos with whole fat Coconut and While milk Yogurt.

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.

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.

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

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

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

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.

Very good quality extract