Rampe leaves are the Sri Lankan name for Pandan leaves (Pandanus amaryllifolius), a fragrant tropical leaf essential in South Asian and Southeast Asian cooking for flavoring rice, curries, desserts, and drinks, imparting a unique sweet, nutty aroma similar to vanilla, used both fresh (knotted) or dried and cut, and also valued in traditional medicine for various ailments like fevers or blood sugar issues.
Rampe leaves are the Sri Lankan name for Pandan leaves (Pandanus amaryllifolius), a fragrant tropical leaf essential in South Asian and Southeast Asian cooking for flavoring rice, curries, desserts, and drinks, imparting a unique sweet, nutty aroma similar to vanilla, used both fresh (knotted) or dried and cut, and also valued in traditional medicine for various ailments like fevers or blood sugar issues.
