Pandan, Kantan and Blue Pea
Singapore Food & Culture From Ditches to Culinary Dishes: Three humble Singapore plants that colour, flavour, and fragrance our favourite foods Blue pea (butterfly tea), pandan and kantan (torch ginger) Have you ever wondered where the fragrant green in your kaya toast comes from? Or what gives rojak that unmistakable zing? Or why your butterfly-pea latte turns from sapphire to violet with a squeeze of lime? The answers lie in three unassuming plants that grow wild along Singapore's drains, parks, and fences — yet anchor some of our most beloved flavours. Table of Contents 1. Pandan — The Vanilla of the East 2. Torch Ginger (Bunga Kantan) 3. Blue Pea (Butterfly Pea) 4. At a Glance: The Three Plants 5. In the Modern Kitchen 6. Where to Find Them in Singapore 1. Pandan — The Vanilla of the East Pandanus amarylli...
