Product Review

Pandanus amaryllifolius is an Asian herb 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 also gives white bread, jasmine rice and basmati rice (as well as bread flowers Vallaris glabra) their typical smell. 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.