The sword-shaped leaves of pandanus-grass have a pleasant nutty feel and are tear-proof and pleasantly soft.The aroma is mainly dried leaves. Pandanus also used in many cuisines in Southeast Asia as spice.The intense aroma is described as vanilla-like to slightly nutty.
Preparing to braid Pandanus is time consuming and difficult. It begins to cut the leaves and cut in the middle lengthwise and sort by color.The pandanus leaves are dried with appropriate ventilation and change their color day after day, to the final golden yellow and reddish brown. Pandanus leaves are cooked before drying so that they retain their white color, the upper soft separated, bundled and weighed down at low tide with stones carried into the sea.
Here they stay for a week and bleach through the salt water. Then they are rinsed with clear water and carefully placed to dry in the sun.The strips are then stretched between the fingers over a shell until they are supple and ready to braid. The fragrant leaves, containing various alkaloids, are used for our products.