Pandan

Pandan, typically Pandanus amaryllifolius, is a tropical evergreen plant prized for the fragrant leaves it produces. In cooking, these leaves are used to flavor and perfume a wide range of Southeast Asian dishes, including rice preparations, desserts, curries, and beverages. The plant grows in clumps of long, narrow leaves with a prominent midrib and can reach up to about a meter in height.

Native to tropical Asia, pandan is cultivated widely in Southeast Asia, the Pacific, and other warm, humid regions. It prefers moist, well-drained soil and partial shade, and is often grown in home gardens as well as on small farms. Although primarily valued for culinary use, the plant can also be grown ornamentally in suitable climates.

The characteristic aroma of pandan leaves comes from volatile compounds, notably 2-acetyl-1-pyrroline. Fresh leaves are usually bruised, tied into knots, or added whole to cooking liquids to release their fragrance. Leaves may be used fresh or dried, and extracts or pastes derived from pandan leaves are marketed for convenience.

Culinary applications include flavoring rice and puddings, infusing coconut milk, and flavoring sweets and drinks. The leaves may impart a pale green tint to foods, especially when used in larger quantities or in combination with green ingredients. Pandan is generally considered safe for consumption, though as with any plant-based product, individual allergies or sensitivities can occur.