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Screwpine (Pandanus Odoratissimus)

A plant and tree indigenous to the tropical swamp areas of Southern Asia. The cut leaves are used fresh or dried as a flavouring in Thailand, Indonesia and Malaya - particularly in rice dishes.

The pointed leaves are sometimes cooked in a syrup which is then strained and added to a dish. This is a distinctive green colour and used to colour food.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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