Pandan leaf is the fragrant leaf of the pandan (Pandanus amaryllifolius) tree. It is used in the cuisine of many Southeastern Asian countries as a color and flavoring agent for desserts and cakes. It is called rampé in Sri Lanka, annapurna leaves in India, and pulao pata in Bangladesh. The fruit of the pandan tree is called hala fruit.
Common dishes made with pandan include buko pandan, klepon, kue putu, dadar gulung, lapis legit, pandan cake, and suman. It is used to flavor rice dishes and rice pudding, and is also used in western-style cakes.