Pandan
In Bangladesh it is called Ketaki, along with the other variety of pandan there, and is used to enhance the flavour of pulao, biryani and sweet coconut rice pudding, payesh.
The leaves have a nutty, botanical fragrance which enhances the flavor of Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese and Burmese foods, especially rice dishes and cakes.
Just wait until you try it in ice cream!
* These flavors are made with limited availability or seasonal ingredients, please provide alternate flavors to these (and all) flavors when ordering online.
For nutritional information, please read this excerpt from "Frozen Assets" published in edible Santa Fe, Summer 2007