Widely used in Southeast Asian cooking as a flavoring for rice, chicken, beverages and pastries, the leaves of Pandan Grass impart an aromatic flavor to food. This upright plant has slender, green leaves and aerial roots at the base. Pandan leaves are easily made into a paste for later use in a variety of recipes. Simply cut the leaves into small pieces and boil with water until the leaves are soft then process to make the ready-to-use paste. The leaves are also used for wrapping meats before cooking.