Difference between revisions of "Pandan - Pandanus amaryllifolius"

'''''Pandanus amaryllifolius''''' is a tropical plant in the ''[[Pandanus]]'' (screwpine) [[genus]], which is commonly known as '''pandan leaves'''), and is used widely in [[Southeast Asia]]n cooking as a flavoring. The characteristic aroma of pandan is caused by the [[aroma compound]] [[2-acetyl-1-pyrroline]], which may give [[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 root]]s. The plant is sterile, with flowers only growing very rarely, and is propagated by cuttings.

'''''Pandanus amaryllifolius''''' is a tropical plant in the ''[[Pandanus]]'' (screwpine) [[genus]], which is commonly known as '''pandan leaves'''), and is used widely in [[Southeast Asia]]n cooking as a flavoring. The characteristic aroma of pandan is caused by the [[aroma compound]] [[2-acetyl-1-pyrroline]], which may give [[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 root]]s. The plant is sterile, with flowers only growing very rarely, and is propagated by cuttings.