An illustration of the forms:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNExGD1TTqIPJ9TWVGDBJXIyCFTncgA0c89WfckjrsJegWWIEYTxzt2s6hSvX5cVRSuSyC3KvHaehF-svBYl6tB9NJZUOJfTvZFJdmFMBqvT4m_L8i2-vg2DQnGmfaWqbPODRHDMgdAp8/s1600/IMG_2029.jpg) |
Pandan "extract". Usually heavily tinted with green food coloring. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXaZ6Va_fbbm0BJJvns8EudqN-K6jLjzc_fpAhddtbVdctPI4Nk-XiIxVf9GxWq2rhIbWpBV3mP8xTZecsCT7PnRngLmNAQU-MdfE06H58UwF17PzNd1BmhPiJWZ3EUYuRA4LWn41Fqk/s1600/P1020330.jpg) |
The actual pandan herb. The Vietnamese name is "la dua". There are a number of species. Versatile in application. You can just throw a sprig in a pot of cooking rice, and you can smell the difference. |
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