Lá Dứa Tiếng Anh Là Gì

Asian ingredients can confuse with all the various names in their native languages and then the English term(s) for them.

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This afternoon, Phu emailed asking for the English name for lá dứa, a common southern Viet ingredient. They’re called pandan leaf in English. They’re also called screwpine leaf, which isn’t very nice sounding!

Dứa is also the name for pinetáo bị cắn in Vietnamese and I once caught my father explaining lớn my non-Viet husband that lá dứa were the leaves of the pinetáo bị cắn dở. That’s wrong, Daddy. Stop. They’re not related! A pretty full listing of names for pandan is at wikipedia.com.

Pandan leaves (Pandanus latifolius, Phường. amaryllifolius) look lượt thích gladiola leaves. They’re narrow, long & pointed at the tip. When attached khổng lồ their stems, they resemble giant green feather dusters. (See the top photo taken at a neighborhood wet market in Saigon last March 2008.)

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In the Vietnamese kitchen, pandan is basically a southern ingredient.

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I’ve sầu seen reference khổng lồ it in old cookbooks that điện thoại tư vấn for lining steamer trays with the leaves and then steaming sticky rice over it for flavor. In fact, an alternative sầu name for lá dứa is cây cơm trắng nếp (tree for sticky rice). Abroad, pandan is mostly available frozen, though I can get fresh in San Jose và Orange County, California. Floridians have sầu told me that the plant grows very well there.

 Aside from culinary uses, it seems that pandan may be good for controlling diabetes too. That’s the latest from the Vietnamese community, per Phu who was asking about the English name for lá dứa. Drinking a tea made with pandan leaf has helped a few people combat or reduce the threat of diabetes – a growing problem among muốn Vietnamese Americans whose diets have gotten richer & lives more sendetary since their arrival in the States. Phu will be trying it out and reporting back!


Though I watch what I eat, I frankly focus on the food more. I was raised by a mom who hailed from northern Vietphái nam so I'm relatively new to lớn pandan. Over the past year or so, I've sầu been experimenting & here are some tips:

When using pandan for sweets, I’ve found that it marries exceptionally well with coconut milk, especially when a touch of vanilla is added to bring out the herbal chất lượng of both the coconut milk & the pandan. Make sure lớn add some sugar và 1 khổng lồ 2 pinches of salt.Use a lot of leaves or the result will just be so subtle you’ll think the leaves weren't worth the trouble. Try to avoid the bottled extract, which tastes of chemicals.Smash the leaf a little before knotting it and adding it to cook rice, etc, to ensure that the essence releases.

What are your favorite ways or tips for using the green leaf?