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In Sri Lankan cooking, pandan leaves, known locally as rampe, are one of the most fragrant ingredients used to bring out the true island aroma in our dishes. A few pieces of rampe added to a curry, rice, or even a simple dhal can transform the flavour completely. Rampe doesn’t have a strong taste on its own, but when it’s gently cooked in coconut oil or simmered in curry, it releases a sweet, floral fragrance that deepens the overall flavour of the dish. It blends beautifully with curry leaves,
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