Pandanus amaryllifolius

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Pandanus amaryllifolius
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
Order: Pandanales
Family: Pandanaceae
Genus: Pandanus
Species: P. amaryllifolius
Binomial name
Pandanus amaryllifolius
Roxb.

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 (as well as bread flowers Vallaris glabra) 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.

Culinary use[edit]

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, hsun hmway (ဆွမ်းမွှေး) in Burmese, pandan in Filipino, bai tooey in Thai, rampe in Sinhala, sleuk toi in Khmer, Daun Pandan in Nonya cooking,[2] lá dứa in Vietnamese, 香兰 ("Xiāng lán") in Chinese and बासमतिया पौधा [bɑːsmət̪ɪjɑː pɑʊd̪ʱɑː] "fragrant plant" in Magahi and Bhojpuri due to its fragrance.

The leaves are used either fresh or dried, 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, Khmer and Burmese foods, especially rice dishes and cakes.

Biriyanikaitha in Kerala, India

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, or kai op bai toei (ไก่อบใบเตย), is a Thai dish with chicken wrapped in pandan leaves and baked. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipinos use pandan as a flavoring in buko pandan salad.[3]

Bottled pandan extract is available in shops; it often contains green food coloring. The leaves have a repellent effect on cockroaches.[4]

References[edit]

  1. ^ Wongpornchai et al. (2003).
  2. ^ "Duan Pandan or Screwpine Leaves - Nonya Cooking Ingredient". 
  3. ^ IJsselstein. "Lyn's Recipes Corner". Buko Pandan Salad. Jeroen Hellingman. Retrieved 18 October 2011. 
  4. ^ Li & Ho (2003).

Sources[edit]

External links[edit]