Forum: cooking.stackexchange.com
Tags: <substitutions>
Title: What's an acceptable substitute for Pandan Leaves?
Question: When preparing Sri Lankan cuisine (especially curries) one of the key components is the Pandan Leaf (also known as a Pandanus Leaf).  These aren't readily available where I live so I was wondering if anyone could suggest an alternative?

Answers:
sents: text: If you have an indian market nearby, you can get kewra extract/essence.
text: Kewra is the indian name for pandanus plant and kewra essence is featured in a number of indian desserts.
text: I don't recall seeing kewra leaves in my local indian market, but I use kewra essence regularly.
text: (Careful, sometimes it's sold as a very concentrated oil extract and sometimes as the more dilute kewra water ; so how much you need to add will depend on which form of kewra you buy).
text: Not too long ago, I made a Thai custard (usually served with sticky rice) that called for pandanus extract.
text: It was researching where to purchase that when I discovered that I already had it in my cupboard.
text: Great stuff.
answer_details: author: cooking.stackexchange.com/users/40485/S. Burt
score: 8
sents: text: There are enough Sri Lankans live in UK.
text: Therefore, you should be able to find this in a Sri Lankan store (or in an Indian store).
text: This is known as "Rampe" in Sri Lanka.
text: Ask for "Ram-pe" when you visit such a store.
answer_details: author: cooking.stackexchange.com/users/7824/Sony
score: 5
sents: text: If you plan more of this cooking in the future, you can order extract .
text: The aroma is subtle and savory.
text: It is similar to that of jasmine rice or fresh-baked white bread.
text: The leaf is frequently used in combination with coconut milk for sweet curries and desserts.
text: The Pandan Leaf ( Pandanus amaryllifolius ) is actually used in a wide range of Southeast Asian and South Asian cuisine.
text: The flavor seems to derive from one specific aroma compound (abbr.
text: 2AP).
text: Interestingly, the Maillard reaction that is responsible for browning during baking produces an analog of the compound.
answer_details: author: cooking.stackexchange.com/users/670/Matt Broerman
score: 4
sents: text: I replaced some of the stock in my recipe with jasmine tea and a dash of vanilla essence.
text: It seemed to work - gave a slight flowery taste, which I think is what the pandan leaves do.
answer_details: author: cooking.stackexchange.com/users/69998/Anna Rossetti
score: 2
sents: text: Perhaps flavors similar to Indian curries and Asian dishes, such as cilantro, Thai basil, kaffir lime leaves, or celery leaves.
text: I also just read a recipe that suggested bay leaf would be an appropriate substitute.
answer_details: author: cooking.stackexchange.com/users/1769/Jenn
score: 1
sents: text: tried several attempts to use jasmine tea and vanilla this just doesn't work.
text: First time - No.
text: Second time - No.
text: Third time - more fool me, you guessed it -
text: No!Instead I used with great success some Rooibos tea with vanilla.
text: This is already balanced to suit adding to hot water to drink and as the ratio of leaves / vanilla is done the taste just works.
text: Strange I know
text: but just try it
text: - you'll become a convert like me.
text: Also its readily available in most supermarkets and guess what?
text: You can use the rest of the packet to drink as tea!
text: Winner.
answer_details: author: cooking.stackexchange.com/users/76274/Aidan Stanton
score: 1
sents: text: Pandan leaf is sometimes sold dried, as a tea.
text: I don't know if its available in your area as such, but you may be able to buy it online more easily - as it is both shelf-stable and lightweight, it may ship and store more easily than, say, buying fresh leaves or extract.
text: I've purchased the tea relatively cheaply, even including overseas shipping, and gotten a fair quantity as well.
text: You may be able to add the leaves as a garnish, soak them and some water to balance moisture, or else make a tea and just add that, to get the flavor into your final dish.
answer_details: author: cooking.stackexchange.com/users/47365/Megha
score: 0

Summary of the answers:
You can order extract if you will be cooking this in the future, or you could approximate with kewra extract/essence or bay leaf.
Try looking for the extract instead of replacing with bay leaf.