Pandan Leaves

Indonesian: Pandan Wangi
  • Kingdom: Plantae
  • (unranked): Angiosperm
  • (unranked): Monocots
  • Order: Pandanales
  • Family: Pandanaceae
  • Genus: Pandanus
  • Species: P. amaryllifolius
  • non-toxic
  • functions as a pain reliver, antiseptic and antibacterial, and used to address skin problems
  • thrives in full sun and moderate moisture


Plant Overview

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Taken From Wikipedia

Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan leaves, and is used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which maybe gives white bread, jasmine rice and basmati rice their typical smell.[1] The plant is rare in the wild but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The plant is sterile, flowers only grow very rarely, and is propagated by cuttings.

Local Knowledge

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