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Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan (/ ˈ p æ n d ə n /; Malay:). It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia. It is also featured in some South Asian cuisines (such as Tamil cuisine) and in Hainanese cuisine from China.
It is possibly a subspecies of Pandanus tectorius and they hybridize readily. [213] Pandanus amaryllifolius, the pandan, is another important species widely used as a spice in the cuisines of Southeast Asia for their vanilla-like fragrant leaves. [214]
Pandanus leaves from Pandanus amaryllifolius are used widely in Southeast Asian and South Asian cuisines to add a distinct aroma to various dishes and to complement flavors like chocolate. Because of their similarity in usage, pandan leaves are sometimes referred to as the "vanilla of Asia."
Pandanaceae is a family of flowering plants native to the tropics and subtropics of the Old World, from West Africa to the Pacific.It contains 982 known species [2] in five genera, [3] of which the type genus, Pandanus, is the most important, with species like Pandanus amaryllifolius and karuka (Pandanus julianettii) being important sources of food.
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Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [6] [7] It is also known as pandan chiffon.[1] [2] The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands.
Pandanus, a genus of tropical trees, the screw-pines Pandanus amaryllifolius, a tropical plant used in Southeast Asian cuisine; Places. Brunei Kampong Pandan, Brunei ...
Some species of Pandanus are used as ornamentals. Pandanus amaryllifolius is a common food flavoring in Southeast Asia and karuka ( Pandanus julianettii ) is a staple food in New Guinea . References