If you have an indian market nearby, you can get kewra extract/essence.
Kewra is the indian name for pandanus plant and kewra essence is featured in a number of indian desserts.
I don't recall seeing kewra leaves in my local indian market, but I use kewra essence regularly.
(Careful, sometimes it's sold as a very concentrated oil extract and sometimes as the more dilute kewra water ; so how much you need to add will depend on which form of kewra you buy).
Not too long ago, I made a Thai custard (usually served with sticky rice) that called for pandanus extract.
It was researching where to purchase that when I discovered that I already had it in my cupboard.
Great stuff.
cooking.stackexchange.com/users/40485/S. Burt
There are enough Sri Lankans live in UK.
Therefore, you should be able to find this in a Sri Lankan store (or in an Indian store).
This is known as "Rampe" in Sri Lanka.
Ask for "Ram-pe" when you visit such a store.
cooking.stackexchange.com/users/7824/Sony
If you plan more of this cooking in the future, you can order extract .
The aroma is subtle and savory.
It is similar to that of jasmine rice or fresh-baked white bread.
The leaf is frequently used in combination with coconut milk for sweet curries and desserts.
The Pandan Leaf ( Pandanus amaryllifolius ) is actually used in a wide range of Southeast Asian and South Asian cuisine.
The flavor seems to derive from one specific aroma compound (abbr.
2AP).
Interestingly, the Maillard reaction that is responsible for browning during baking produces an analog of the compound.
cooking.stackexchange.com/users/670/Matt Broerman
I replaced some of the stock in my recipe with jasmine tea and a dash of vanilla essence.
It seemed to work - gave a slight flowery taste, which I think is what the pandan leaves do.
cooking.stackexchange.com/users/69998/Anna Rossetti
Perhaps flavors similar to Indian curries and Asian dishes, such as cilantro, Thai basil, kaffir lime leaves, or celery leaves.
I also just read a recipe that suggested bay leaf would be an appropriate substitute.
cooking.stackexchange.com/users/1769/Jenn
tried several attempts to use jasmine tea and vanilla this just doesn't work.
First time - No.
Second time - No.
Third time - more fool me, you guessed it -
No!Instead I used with great success some Rooibos tea with vanilla.
This is already balanced to suit adding to hot water to drink and as the ratio of leaves / vanilla is done the taste just works.
Strange I know
but just try it
- you'll become a convert like me.
Also its readily available in most supermarkets and guess what?
You can use the rest of the packet to drink as tea!
Winner.
cooking.stackexchange.com/users/76274/Aidan Stanton
Pandan leaf is sometimes sold dried, as a tea.
I don't know if its available in your area as such, but you may be able to buy it online more easily - as it is both shelf-stable and lightweight, it may ship and store more easily than, say, buying fresh leaves or extract.
I've purchased the tea relatively cheaply, even including overseas shipping, and gotten a fair quantity as well.
You may be able to add the leaves as a garnish, soak them and some water to balance moisture, or else make a tea and just add that, to get the flavor into your final dish.
cooking.stackexchange.com/users/47365/Megha
When preparing Sri Lankan cuisine (especially curries) one of the key components is the Pandan Leaf (also known as a Pandanus Leaf).  These aren't readily available where I live so I was wondering if anyone could suggest an alternative?
What's an acceptable substitute for Pandan Leaves?
cooking.stackexchange.com
<substitutions>
cooking.stackexchange.com/questions/7920
cooking.stackexchange.com/users/2620/Pram
You can order extract if you will be cooking this in the future, or you could approximate with kewra extract/essence or bay leaf. Try looking for the extract instead of replacing with bay leaf.
Try looking for kewra extract instead. Try ordering the extract instead. Bay leaf might be a good alternative.