Pandan Wangi

This large genus includes about 250 species of evergreen trees, shrubs, and scramblers, which occur in tropical Africa, India, Asia, Australia, and the Pacific Islands. Various species are grown for their architectural appearance, either as landscape plants or as ornamentals under cover. They resemble pineapple plants (Ananas species) and are known as screw pines because the strap-shaped leaves are arranged spirally. Pandanus tectorius is widely grown int he tropics, often to prevent erosion; the non-spiny var. laevis is preferred for weaving and thatching. The essential oil in the fragrant male inflorescences of both P. fascicularis and P. tectorius is extracted, using sesame oil to produce kewda or kevda otto, and distilled to make a water or essence. These products are used locally as perfumes, flavorings, and medicines. Pandanum amaryllifolius is a characteristic herb of SE Asia cuisines, though seldom seen elsewhere. Synthetic pandan essence is available in Malaysia.

Shrub with a stout stem, usually branched low down, and aromatic, linear, pointed leaves, about 80cm (32in) long and 5cm (2in) wide. Flowers and fruits are unknown.

Common Name:	Pandan Wangi
Other Names:	Pandan
Botanical Name:	Pandanus amaryllifolius syn. P. odorus
Genus:	Pandanus
Family:	Pandanaceae
Native Location:	Malay Peninsula
Cultivation:	Well-drained soil in sun or partial shade, with moderate to high humidity. Plants take 3-4 years to flower.
Propagation:	By seed sown when ripe at 18°C (64°F), soaking for 24 hours before sowing; or by removal of suckers or offsets in spring.
Harvest:	All parts are collected as required and used fresh.
Height:	1.2-1.5m (4-5ft)
Width:	60-90cm (24-36in)
Hardiness:	Min. 13°C (55°F)
Parts Used:	Leaves, Juice
Properties:	An aromatic herb with a musky aroma, likened to new-mown hay or newly harvested rice.
Culinary Uses:	Leaves are added to rice before cooking or to cooking oil before adding other ingredients; also to give flavor and color to Malaysian and Indonesian desserts, often in the form of pounded leaves or juice from liquefied leaves. Whole leaves are made into containers for wrapping food before frying (Thailand).
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pp 300-301