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Question for Eggy re: Pandan leaves

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Hi Eggy,

Interesting conversation and GREAT sounding recipes! (Karen... if you're reading this, I'm flattered to hear you think I have all the answers on Asian foods! I don't!)

I have a question regarding fresh pandan leaves. I've never seen them in Asian markets here... just the extract or paste, which as you say is artificially colored. (Artificially flavored, too, I expect.)

However, in Hawaii we grow a lot of lauhala trees, also called pandanus or screwpine (pandanua odoratissimus). The tough leaves are about 3 feet long with sawtoothed edges. Locally, the leaves are dried and the fibers are used to weave mats, etc.

I'm wondering if this is the same pandan that is used for flavoring and whether it would be safe to break off a piece of a leaf to cook with. Any idea?

Susan, Hawaii
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