Pandanus amaryllifolius

Pandanus amaryllifolius is a true cultigen, and is believed to have been domesticated in ancient times. It is sterile and can only reproduce vegetatively through suckers or cuttings. It was first described from specimens from the Maluku Islands, and the rare presence of male flowers in these specimens may indicate that it is the origin of the species. However, as no other wild specimens have been found, this is still conjecture. The plant is grown widely throughout Southeast Asia and South Asia.{{cite web |title=Pandanus amaryllifolius – The only Pandanus with fragrant leaves |url=https://blogs.reading.ac.uk/tropical-biodiversity/2013/01/pandanus-amaryllifolius/ |website=Tropical Biodiversity|date=12 January 2013|access-date=30 January 2020}}{{cite journal |last1=Wakte |first1=Kantilal V. |last2=Nadaf |first2=Altafhusain B |last3=Thengane |first3=Ratnakar J. |last4=Jawali |first4=Narendra |title=Pandanus amaryllifolius Roxb. cultivated as a spice in coastal regions of India |journal=Genetic Resources and Crop Evolution |date=2009 |volume=56 |issue=5 |pages=735–740 |doi=10.1007/s10722-009-9431-5|s2cid=11958062 }}{{Cite journal|last=Stone|first=BC|date=1978|title=Studies in Malesian Pandanaceae XVII. On the taxonomy of 'Pandan Wangi' — a Pandanus cultivar with scented leaves.|journal=Econ Bot|volume=32|issue=3|pages=285–293|doi=10.1007/BF02864702|s2cid=10919001}}

The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae;{{Cite journal|last1=Wakte|first1=Kantilal V.|last2=Nadaf|first2=Altafhusain B.|last3=Thengane|first3=Ratnakar J.|last4=Jawali|first4=Narendra|date=2009|title=Pandanus amaryllifolius Roxb. cultivated as a spice in coastal regions of India|journal=Genetic Resources and Crop Evolution|language=en|volume=56|issue=5|pages=735–740|doi=10.1007/s10722-009-9431-5|s2cid=11958062|issn=0925-9864}} the compound gives white bread, jasmine rice, basmati rice and bread flowers Vallaris glabra their typical smell.{{cite journal

| author1 = Wongpornchai, S.

| author2 = Sriseadka, T.

| author3 = Choonvisase, S.

| name-list-style=amp

| year = 2003

| title = Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)

| journal = J. Agric. Food Chem.

| volume = 51

| issue = 2

| pages = 457–462

| pmid = 12517110

| doi = 10.1021/jf025856x

}}

Though the plant is unknown in the wild, it 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, with flowers only growing very rarely, and is propagated by cuttings.{{Cite web|last=Barbano|first=Paul|date=2020-01-29|title=To mimic its tropical home, give Pandan Grass lots of warmth and humidity|url=https://www.capegazette.com/node/196717|access-date=2021-04-20|website=Cape Gazette}}{{Cite web|date=2020-07-09|title=Home Guides: How to Plant Pandan|url=https://homeguides.sfgate.com/plant-pandan-103293.html|access-date=2021-04-20|website=SF Gate|language=en}}

File:Sifon pandan.JPG, a light, soft and fluffy chiffon cake uses pandan leaf as green colouring and flavouring agent.]]

File:Buko Pandan Salad from Beach House in -CostaPacifica. -food -baler -aurora -philippines -travel.jpg salad from the Philippines mixes gulaman cubes flavored with pandan leaf extracts with young coconut (buko). It is a common flavor combination in the Philippines and can also be found in buko pandan cake.]]

The taste of pandan has been described as floral, sweet, grassy, as well as like vanilla.{{Cite web |last=Chong |first=May |date=2017-10-22 |title=Here's what you need to know about pandan leaves - 'the next big food trend' |url=https://metro.co.uk/2017/10/22/pandan-leaves-all-you-need-to-know-about-the-next-big-food-trend-7016905/ |access-date=2022-07-16 |website=Metro |language=en}}{{Cite web |last=Llewellyn |first=Aisyah |date=2 February 2018 |title=Pandan, Southeast Asia's Humble Leaf Set to Take the World by Storm |url=https://saigoneer.com/saigon-food-culture/12502-pandan,-southeast-asia-s-humble-leaf-set-to-take-the-world-by-storm |access-date=2022-07-16 |website=Saigoneer |language=en-gb}} It often has a subtle flavor or scent.{{Cite web |last=Grachangnetara |first=Mimi |date=13 August 2018 |title=All You Need to Know About Pandan |url=https://guide.michelin.com/en/article/features/all-you-need-to-know-about-pandan |access-date=2022-07-16 |website=MICHELIN Guide |language=en-US}}

In Singapore, Cambodia, Malaysia, Indonesia and the Philippines, it is commonly called pandan or pandan wangi (fragrant pandan). The green juice acquired from its leaf is used extensively in Malaysian cuisine, Indonesian cuisine, and Philippine cuisine as green food colouring and flavouring agents that give a pleasant aroma to traditional cakes such as kue and kakanin; including klepon, kue putu, dadar gulung, lapis legit, pandan cake, buko pandan salad, and buko pandan cake. The tied knot of bruised pandan leaf is also added into fragrant coconut rice to enhance the aroma.{{Cite web|title=Pandan Leaf|url=http://theepicentre.com/spice/pandan-leaf/|website=The Epicentre|language=en-US|access-date=2020-05-20}}

In Sri Lanka, it is called rampe ({{langx|si|රම්පේ}} ; {{langx|ta|ரம்பை}}) and it is grown almost in every household. Most of the Sri Lankan dishes use these leaves for aroma along with curry leaves. In India it is called annapurna leaves; In Odisha, annapurna leaves are used to lend aroma to rice and pithas, in Bangladesh, it is called pulao pata (পোলাও পাতা); and in the Maldives, it is called ran’baa 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, or payesh if basmati rice is not used. It acts as a cheap substitute for basmati fragrance, as one can use normal, nonfragrant rice and with pandan the dish tastes and smells like basmati is used.

The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores of nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in many Asian cuisines, especially in rice dishes, desserts, and cakes.{{cite news |last1=Sukphisit |first1=Suthon |title=Reading the leaves |url=https://www.bangkokpost.com/lifestyle/food-and-drinks/1590466/reading-the-leaves |access-date=2018-12-09 |work=Bangkok Post |date=2018-12-09}}

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 be woven into a basket which is used as a pot for cooking rice. Pandan chicken ({{langx|th|ไก่ห่อใบเตย|kai ho bai toei|links=no}}), is a dish of chicken parts wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Pandan is often used as a flavoring in the Thai dessert khanom thuai. Filipino cuisine uses pandan as a flavoring in some coconut milk-based dishes as well as desserts like buko pandan.{{cite web |title=Buko Pandan Salad Recipe |url=https://www.pinoyrecipe.net/buko-pandan-salad-recipe/ |website=Pinoy Recipe At Iba Pa|access-date=4 June 2011}} It is also used widely in rice-based pastries such as suman and numerous sweet drinks and desserts.{{cite web| last = IJsselstein| title= Lyn's Recipes Corner

|url= http://www.bohol.ph/article82.html|work = Buko Pandan Salad|publisher= Jeroen Hellingman|access-date= 18 October 2011| archive-url = https://web.archive.org/web/20111026103434/http://www.bohol.ph/article82.html| archive-date = 26 October 2011| url-status= live}}

Pandan leaves and their extract have also been used as a food preservative due to their antibacterial and antifungal properties (particularly against mold).{{Cite journal|last1=Aini|first1=Resmi|last2=Mardiyaningsih|first2=Ana|date=April 2009|title=Pandan leaves extract (Pandanus amaryllifolius Roxb) as a food preservative|url=https://www.researchgate.net/publication/309624095|journal=Indonesian Journal of Medicine and Health|volume=7|issue=4|pages=166–173|doi=10.20885/JKKI.Vol7.Iss4.art8|via=ResearchGate|doi-access=free}}

In October 2017, celebrity chef Nigella Lawson predicted that pandan would displace popular matcha and avocado toast.{{Cite news |last=Steafel |first=Eleanor |date=2017-10-17 |title=Pandan leaf, blue algae and the other ingredients coming soon to a dinner party near you |language=en-GB |work=The Telegraph |url=https://www.telegraph.co.uk/women/life/pandan-leaf-blue-algae-ingredients-coming-soon-dinner-party/ |access-date=2022-07-17 |issn=0307-1235}} While the plant’s visibility on social networks, especially in the United Kingdom, increased in 2017, there was also pushback against reports that described Lawson as "discovering" a "new" ingredient, as pandan has been widely used in Asia for a long time.{{Cite web |last=Commetric |date=2018-02-02 |title=Mapping the Top Food & Drink Trends of 2018: Pandan |url=https://commetric.com/2018/02/02/top-food-drink-trends-2018-pandan/ |access-date=2022-07-17 |website=Commetric |language=en-US}}{{Cite web |date=2017-11-14 |title=Has Nigella 'Columbused' pandan? |url=https://www.abc.net.au/radionational/programs/drive/pandan-nigella/9133922 |access-date=2022-07-17 |website=ABC Radio National |language=en-AU}}

Bottled pandan extract is available in shops, and often contains green food coloring.

The leaves are used in the perfume industry and traditional medicine.Keller J (2001) Pandanaceae. In: Hanelt P, Institute of Plant Genetics and Crop Plant Research (eds) Mansfeld’s encyclopedia of agricultural and horticultural crops, vol 5. Springer, Berlin, pp 2816–2824 P. amaryllifolius essence may substitute for vanilla essence.Wyk BEV (2005) Food plants of the world: identification, culinary uses and nutritional value. Times Editions–Marshall Cavendish, Singapore, p 275

Studies have established repellent activity of P. amaryllifolius against American cockroaches (Periplaneta americana L.).{{cite journal | last1 = Ahmad | first1 = FBH | last2 = Mackeen | first2 = MM | last3 = Ali | first3 = AM | last4 = Mashirun | first4 = SR | last5 = Yaacob | first5 = MM | year = 1995 | title = Repellency of essential oils against the domiciliary cockroach, Periplaneta americana L. | journal = Insect Sci Appl | volume = 16 | issue = 3–4| pages = 391–393 | doi = 10.1017/s174275840001746x | s2cid = 85986166 }}

The leaves possess a pleasant aroma and can be used as natural air fresheners.{{cite news |last1=Simmons |first1=Holley |title=This tropical plant gives foods a nutty flavor — and surprising color |url=https://www.washingtonpost.com/lifestyle/magazine/this-tropical-plant-gives-foods-a-nutty-flavor--and-surprising-color/2017/12/19/17ddf578-d6b9-11e7-a986-d0a9770d9a3e_story.html |newspaper=The Washington Post |access-date=8 January 2019 |archive-url=https://archive.today/20190108023634/https://www.washingtonpost.com/lifestyle/magazine/this-tropical-plant-gives-foods-a-nutty-flavor--and-surprising-color/2017/12/19/17ddf578-d6b9-11e7-a986-d0a9770d9a3e_story.html?noredirect=on |archive-date=8 January 2019 |url-status=live }} In Thailand, cab drivers sometimes use pandan for this purpose.{{cite web |title=All You Need to Know About Pandan |url=https://guide.michelin.com/th/en/bangkok/features/all-you-need-to-know-about-pandan/news |website=Michelin Guide |publisher=Michelin |access-date=8 January 2019 |archive-url=https://archive.today/20190108023545/https://guide.michelin.com/th/en/bangkok/features/all-you-need-to-know-about-pandan/news |archive-date=8 January 2019 |url-status=live }}

• Domesticated plants and animals of Austronesia

{{Reflist}}

• Li J. and Ho S.H. (2003). [http://www.ntu.edu.sg/eee/urop/congress2003/Proceedings/abstract/NUS_FoS/TDP%20USP/Li%20Jingmei.pdf Pandan leaves (Pandanus amaryllifolius Roxb.) as a Natural Cockroach Repellent]. Proceedings of the 9th National Undergraduate Research Opportunities Programme (2003-09-13).
• Van Wyk, Ben-Erik (2005). Food Plants of the World. Portland, Oregon: Timber Press, Inc. {{ISBN|0-88192-743-0}}

{{Commons category|Pandanus amaryllifolius}}

• [http://gernot-katzers-spice-pages.com/engl/Pand_ama.html Spices: P. amaryllifolius]

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amaryllifolius

Category:Spices

Category:Southeast Asian cuisine

Category:Taxa named by William Roxburgh

Category:Austronesian agriculture