Pandan is a tropical plant that is commonly used for flavoring in the cuisines of Southeast Asia. It is also known as screwpine and is a herbaceous tropical plant that grows abundantly in Southeast Asia. Pandan has a sweet floral fragrance and its spiky leaves grow in fan-shaped bunches and thrive in tropical climates. The taste of pandan has been described as floral, sweet, grassy, and like vanilla. Pandan leaves are used to lend a unique taste and aroma to flavor desserts and drinks as well as savory dishes. Pandan is used extensively in Malaysian cuisine, Indonesian cuisine, and Philippine cuisine as green food coloring and flavoring agents that give a pleasant aroma to traditional cakes such as kue and kakanin. Pandan chicken is a dish of chicken parts wrapped in pandan leaves and fried. Pandan tea is an increasingly popular use of the pandan leaves, often using green tea as a base and adding jasmine and other herbs for additional fragrance and flavor. Pandan is also sold as a paste, extract, and powder, which are used to flavor desserts. Pandan leaves have long been used in non-Western medicine and are sold whole or as an extract or powder. Pandan’s medicinal properties have been remarked upon for centuries and modern science has only recently begun to research its benefits more extensively. Pandan is a versatile plant with a variety of culinary and medicinal applications across South and Southeast Asia.