Pandan or 'screwpine' is a common ingredient in South-East Asian cuisine being used for a multitude of purposes including to flavour rice, desserts, as a natural deodorizer or colourant.
You can use the leaves whole and boiled in liquid for the flavour, like a sweet soup, syrup or coconut milk. But don't eat the leaves on their own as they are tasteless, stringy and quite unpleasant.
Alternatively, the leaves can be ground down to a paste and the juice extracted to leave an intense green juice.
Pandan is an excellent source of vitamins and antioxidants known to help boost the immune system and prevent conditions like cancer, heart disease, and diabetes. Some of the vitamins and antioxidants in pandan include: Beta-carotene