Dried leaves of pandan (Pandanus amaryllifolius, or Bai Toey in Thai) contain a lot of vitamins and minerals important for our body, include beta-carotene, vitamins C, B2, B3, Calcium, Iron and Phosphorus. Bai Toey tea is a well known cardio-tonic. It also has anti-carcinogenic properties, helps to lower high blood pressure, removes body toxins and relieves fever. Due its gentle laxative property, Bai Toey drink can be used as a safe purgative for children.

Thai people use pandan not only for herbal tea preparation. They also use Bai Toey as a natural coloring agent for various types of food, such as noodles and rice for Thai delicious “Mango with sticky rice” dessert. But the most famous Thai pandan dessert is “sankhaya bai toey” – a sweet custard cream with coconut milk and eggs. Street vendors sell it as a sweet green “fondue” for the fritters. Alternatively you can make it thicker and use as “spread” for toast/bread, or prepare custard-filled buns. Besides color, bai toey is also very fragrant, aromatic and has it unique gentle taste. Can say that in Asia it is as common as vanilla in Western world.
Along with other Siamy products when used regularly, it helps promote a healthier life style and well-being.

Serving suggestions

Take 1-2 table spoons of pandan, put into glass teapot and add 60-80 ml of hot water (80-95°C). Let it soak for 10-20 seconds and then drain water out. Add 250 ml of fresh hot water and let drink to infuse 7-10 minutes. Serve drink hot or cold.

 

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