Pandan is also known as skrewpine or “fragrant leaves” in Asia. It can be seen growing abundantly, especially in South East Asia, and you can see the pandan plant at my Aunty’s home in Penang. This plant gives a whole year of unending supply of pandan goodness. Pandan is used very extensively in our everyday cooking, as an aromatic flavour enhancer or green colouring agent.

We use the natural colouring to make Nyonya dishes such as Seri Muka, Kuih Talam, Kaya (coconut jam), Pandan chiffon cake, jelly, green bean soup, black glutinous rice, gandum, chendol, Kuih Tayap, Kuih Kosui, Onde Onde, Abuk Abuk etc. We even place the leaves in our rice for added fragrance.

In Australia, it is not easy to come by the Pandan leaves, therefore, we have created the PURE pandan powder.

“The biggest challenge of conventional freeze drying functional super foods and nutraceuticals is the high cost of machinery, operational costs, huge energy usage and small quantities produced. These factors combine to make conventional freeze drying slow and expensive.

The machine is complicated and took years to develop, but the concepts are simple and easy to understand. In conventional freeze drying the product is laid out on trays and the trays are placed on racks inside the product chamber. The exposed surface area (the drying surface) is limited, and only a small quantity of raw material can be processed.

The process of FREEZE DRYING (not dehydrated nor sun dried etc and than pounded like crazy)

In this process the product is not sitting motionless on trays, but is flying around inside the product chamber in a vortex. This dramatically increases the exposed surface area which, in turn, increases the rate of heat exchange allowing larger quantities to be dried faster”- in this machine up to 36 hours – only fresh produce goes in and dried powder comes out.