- Pandanus amaryllifolius
Pandanus amaryllifolius Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots Order: Pandanales Family: Pandanaceae Genus: Pandanus Species: P. amaryllifolius Binomial name Pandanus amaryllifolius
Pandanus amaryllifolius is a tropical plant in the screwpine genus which is known commonly as pandan and is used widely in Southeast Asian cooking as a flavoring. The plant is rare in the wild but is widely cultivated. It is an upright green plant with fan-shaped sprays of long, narrow, bladelike leaves and woody aerial roots. The plant is sterile, flowers only very rarely, and is propagated by cuttings.
In Bangladesh it is called Ketaki, along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani and sweet coconut rice pudding, payesh. It is called pandan wangi in Indonesian, soon-mhway in Burmese, bai tooey in Thai, rampe in Sinhala, and lá dứa in Vietnamese.
The leaves are used either fresh or wilted, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance which enhances the flavor of Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, and Burmese foods, especially rice dishes and cakes.
The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may also be woven into a basket which is used as a pot for cooking rice. Pandan chicken, or gai ob bai toey, is a Thai dish with chicken wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Other than that, Filipinos use pandan as a flavoring in buko pandan salad.
The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline which also gives white bread, jasmine rice and basmati rice (as well as Bread Flowers Vallaris glabra) their typical smell. Bottled pandan extract is also available in shops, but often contains artificial green food coloring. The leaves also have a repellent effect on cockroaches.
- Li J. and Ho S.H. (2003). Pandan leaves (Pandanus amaryllifolius Roxb.) As A Natural Cockroach Repellent. Proceedings of the 9th National Undergraduate Research Opportunites Programme (2003-09-13).
- Van Wyk, Ben-Erik (2005). Food Plants of the World. Portland, Oregon: Timber Press, Inc. ISBN 0-88192-743-0
- Wongpornchai, S.; Sriseadka, T.; & Choonvisase, S. (2003). "Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)". J. Agric. Food. Chem. 51 (2): 457–462. doi:10.1021/jf025856x. PMID 12517110.
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