Pandan (Pandanus amaryllifolius)

Pandan (Pandanus amaryllifolius) is a plant species in Pandanaceae, a monocot that has rosette leaves, has three linear folds, is green, grows in the shade, has a distinctive aroma and is an important component in the cooking tradition as an aroma generator.

P. amaryllifolius has strong roots that support this plant when it is grown. The leaves are elongated like a palm and arranged in a tight rosette, up to 60 cm long. Some varieties have serrated leaf edges.

Pandan grows wild in yards, on the edges of gutters and in shady rice fields. Leaves are quite an important component in the culinary tradition as a food fragrance because of the aroma they produce. A leaf is placed between rice, cakes or other dishes such as compote and green bean porridge.

This distinctive fragrant aroma is strong when the leaves are fresh. Pandan is also used as a source of green color for food, a decorative component for serving food and part of flower arrangements at weddings to make the room fragrant.

The leaves are used in the perfume industry, vanilla substitution and traditional medicine. Research has established the repellent activity of American mosquitoes and cockroaches (Periplaneta americana).

Kingdom: Plantae
Phylum: Tracheophyta
Subphylum: Angiospermae
Class: Liliopsida
Order: Pandanales
Family: Pandanaceae
Genus: Pandanus
Species: Pandanus amaryllifolius

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