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Pandanus amaryllifolius
Pandanus amaryllifolius
Pandanus amaryllifolius
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Pandanus amaryllifolius
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Order: Pandanales
Family: Pandanaceae
Genus: Pandanus
Species:
P. amaryllifolius
Binomial name
Pandanus amaryllifolius
Synonyms[1]
  • Pandanus hasskarlii Merr.
  • Pandanus latifolius Hassk. nom. illeg.
  • Pandanus odorus Ridl.

Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan (/ˈpændən/; Malay: [ˈpandan]). 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 Sri Lankan cuisine) and in Hainanese cuisine from China.

Occurrence and habitat

[edit]

Pandanus amaryllifolius is a true cultigen, and is believed to have been domesticated in ancient times. It is sterile and can only reproduce vegetatively through suckers or cuttings. It was first described from specimens from the Maluku Islands, and the rare presence of male flowers in these specimens may indicate that it is the origin of the species. However, as no other wild specimens have been found, this is still conjecture. The plant is grown widely throughout Southeast Asia and South Asia.[2][3][4]

Botanical features

[edit]

The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae;[5] the compound gives white bread, jasmine rice, basmati rice and bread flowers Vallaris glabra their typical smell.[6] Though the plant is unknown in the wild, it 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, with flowers only growing very rarely, and is propagated by cuttings.[7][8]

Use

[edit]

Culinary

[edit]
Pandan cake, a light, soft and fluffy chiffon cake uses pandan leaf as green colouring and flavouring agent.
Buko pandan salad from the Philippines mixes gulaman cubes flavored with pandan leaf extracts with young coconut (buko). It is a common flavor combination in the Philippines and can also be found in buko pandan cake.

The taste of pandan has been described as floral, sweet, grassy, as well as like vanilla.[9][10] It often has a subtle flavor or scent.[11]

In Singapore, Cambodia, Malaysia, Indonesia, Vietnam and the Philippines, it is commonly called pandan or pandan wangi (fragrant pandan). The green juice acquired from its leaf is used extensively in Malaysian cuisine, Indonesian cuisine, and Philippine cuisine as green food colouring and flavouring agents that give a pleasant aroma to traditional cakes such as kue and kakanin; including klepon, kue putu, dadar gulung, lapis legit, pandan cake, buko pandan salad, and buko pandan cake. The tied knot of bruised pandan leaf is also added into fragrant coconut rice to enhance the aroma.[12]

In Sri Lanka, it is called rampe (Sinhala: රම්පේ ; Tamil: ரம்பை) and it is grown almost in every household. Most of the Sri Lankan dishes use these leaves for aroma along with curry leaves. In India it is called annapurna leaves; In Odisha, annapurna leaves are used to lend aroma to rice and pithas, in Bangladesh, it is called pulao pata (পোলাও পাতা); and in the Maldives, it is called ran’baa 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, or payesh if basmati rice is not used. It acts as a cheap substitute for basmati fragrance, as one can use normal, nonfragrant rice and with pandan the dish tastes and smells like basmati is used. The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores of nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in many Asian cuisines, especially in rice dishes, desserts, and cakes.[13]

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 (Thai: ไก่ห่อใบเตย, romanized: kai ho bai toei), is a dish of chicken parts wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Pandan is often used as a flavoring in the Thai dessert khanom thuai. Filipino cuisine uses pandan as a flavoring in some coconut milk-based dishes as well as desserts like buko pandan.[14] It is also used widely in rice-based pastries such as suman and numerous sweet drinks and desserts.[15]

Pandan leaves and their extract have also been used as a food preservative due to their antibacterial and antifungal properties (particularly against mold).[16]

In October 2017, celebrity chef Nigella Lawson predicted that pandan would displace popular matcha and avocado toast.[17] While the plant’s visibility on social networks, especially in the United Kingdom, increased in 2017, there was also pushback against reports that described Lawson as "discovering" a "new" ingredient, as pandan has been widely used in Asia for a long time.[18][19]

Bottled pandan extract is available in shops, and often contains green food coloring.

Fragrance and traditional medicine

[edit]

The leaves are used in the perfume industry and traditional medicine.[20] P. amaryllifolius essence may substitute for vanilla essence.[21]

Studies have established repellent activity of P. amaryllifolius against American cockroaches (Periplaneta americana L.).[22]

Air freshener

[edit]

The leaves possess a pleasant aroma and can be used as natural air fresheners.[23] In Thailand, cab drivers sometimes use pandan for this purpose.[24]

See also

[edit]

References

[edit]

Further reading

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Pandanus amaryllifolius

View on Grokipedia
from Grokipedia
Pandanus amaryllifolius is an evergreen shrub or small tree in the family , native to the of and widely cultivated across tropical regions for its distinctly fragrant leaves. The plant typically grows 1–4.5 meters tall, with long, linear, glossy green leaves measuring 25–220 cm in length and 2–9 cm wide, arranged spirally around the stem and emitting a sweet, vanilla-like aroma. It is dioecious, with only male inflorescences—rare white spikes—commonly observed, while female flowers and fruits are not documented, leading to vegetative propagation via suckers as the primary means of reproduction. Known as a with no confirmed wild populations, it thrives in humid lowland tropical environments on moist, well-drained soils, particularly slopes, and has been introduced to areas including , , the , , , and . The leaves of Pandanus amaryllifolius, commonly called pandan or screwpine, are prized in for their aromatic flavor, often tied into knots and added to rice dishes, desserts like cakes and custards, or used as natural green and wrappers. Beyond culinary applications, the plant holds medicinal value; leaf infusions treat , while extracts show potential antidiabetic properties due to compounds like in the roots. Additionally, the leaves serve practical purposes such as weaving baskets and mats, repelling insects like , and producing perfumes or . Cultivation is straightforward in tropical climates, involving stem cuttings or suckers in moist soil, with regular harvesting to maintain a shrubby form. First described scientifically in 1832 by , the species has synonyms including Pandanus odorus and Pandanus hasskarlii, reflecting its long history in regional .

Taxonomy and etymology

Classification

Pandanus amaryllifolius belongs to the kingdom Plantae, phylum Tracheophyta, class , order , family , genus , and species amaryllifolius. This placement reflects its position within the monocotyledonous flowering plants, characterized by parallel-veined leaves and specific reproductive structures typical of the family. The species is accepted as valid by botanical authorities such as (POWO) and the World Checklist of Selected Plant Families. It has several heterotypic synonyms, including Pandanus hasskarlii Merr., Pandanus latifolius Hassk., and Pandanus odorus Ridl., which have been resolved in favor of the epithet amaryllifolius based on nomenclatural priority and morphological consistency. Pandanus amaryllifolius was first formally described by the Scottish botanist in his posthumously published Flora Indica (volume 3, 1832), based on herbarium specimens collected from the in . This description established the species as distinct within the , though early accounts noted the rarity of specimens. The is dioecious, with separate individuals, but only male plants are commonly recognized, cultivated, and documented in herbaria due to the absence of viable seeds from cultivated stocks.

Naming

The genus name is derived from the Malayan word "pandan," referring to screw-pines, a group of characterized by their spirally arranged leaves. The species epithet amaryllifolius originates from Latin, combining (a of flowering ) and folius (meaning "leaved"), alluding to the resemblance of its leaves to those of Amaryllis species. Pandanus amaryllifolius is known by various common names across , reflecting its cultural significance and fragrance. In English, it is commonly called fragrant pandan or fragrant screwpine. In and , it is referred to as pandan wangi, meaning "fragrant pandan"; in , as lá dứa (or lá dứa thơm, "fragrant pandan leaf"); and in , particularly among Sundanese speakers, as pandan rampe or rampeh. The first published record of Pandanus amaryllifolius appeared in 1814 as a nomen nudum in William Roxburgh's Hortus Bengalensis, with the species formally described and validated in 1832 in the third volume of Roxburgh's Flora Indica. It is considered an ancient , with no confirmed wild populations, suggesting long-term cultivation possibly originating from the Moluccas in .

Description

Morphology

Pandanus amaryllifolius is an that exhibits two distinct growth forms: a shrubby reaching 1–1.6 m in height when leaves are regularly harvested, and a small form growing 2–4.5 m tall when undisturbed. In the tree form, the develops an erect, unbranched stem up to 15 cm in diameter, often leaning and supported by thick aerial prop roots that emerge from the lower trunk, functioning as stilt roots to provide stability. The shrub form lacks a prominent trunk and appears more herbaceous. The leaves are linear and sword-shaped, arranged in a spiral rosette at the stem apex, with parallel veins and a slightly pleated, W-shaped cross-section. In the form, they measure 25–75 cm long and 2–5 cm wide, while in the form, they can reach 150–220 cm long and 7–9 cm wide, tapering to an acute apex with entire margins except for a few minute prickles less than 1 long near the tip. The bright green leaves emit a unique, nutty fragrance reminiscent of fresh hay, derived from essential oils concentrated in the leaf tissues. Inflorescences are rare, particularly in cultivation, with flowers occasionally appearing as or branched spadices enclosed in spathes on mature tree forms; female inflorescences and fruits are seldom observed and not well-documented. The plant propagates vegetatively through suckers emerging at the base, leading to clumping growth that forms dense stands over time. This clumping habit, combined with the development of adventitious roots, allows P. amaryllifolius to colonize suitable areas effectively.

Reproduction

Pandanus amaryllifolius is a dioecious , with male and female reproductive structures occurring on separate , though only male (staminate) individuals are widely cultivated and documented in cultivation. Female remain extremely rare and have never been reliably observed or described in , rendering effectively absent in both wild and cultivated populations. The male , when it rarely appears, consists of a spike of small flowers enclosed in a white spathe, potentially attracting pollinators, though flowering events are exceedingly uncommon even in mature . in species generally involves wind dispersal of from male flowers, but for P. amaryllifolius, any mechanism remains speculative due to the scarcity of flowering; is possible given the white or yellowish coloration of related inflorescences in the . No female inflorescences have been recorded, preventing formation and subsequent development. Seed production is virtually nonexistent, with no viable seeds reported from cultivated or wild specimens, as the absence of female plants eliminates the possibility of fertilization and fruiting. Consequently, asexual reproduction dominates, primarily through the production of suckers and basal shoots that emerge from the plant's stem base, allowing for clonal propagation and the widespread dissemination of genetically identical individuals. This vegetative mode ensures the persistence of the species despite the lack of sexual reproduction.

Distribution and habitat

Native range

Pandanus amaryllifolius is native to the of , with the type specimen originating from Ambon (formerly known as Amboyna). The species was first described in 1832 by based on material collected from this region and cultivated in the Calcutta Botanical Garden. Despite its widespread cultivation, Pandanus amaryllifolius has never been observed in a truly wild state and is regarded as an ancient cultigen. Its pre-cultivation range remains uncertain, though likely centered in Indonesia, reflecting long human-mediated dispersal across Southeast Asia. Historical evidence suggests the Moluccas as a probable origin, supported by the sole recorded instance of male flowers in specimens from this area, which are otherwise extremely rare. As a in the wet tropical , Pandanus amaryllifolius thrives in humid lowlands, favoring coastal regions, disturbed sites, and swampy or streamside areas within primary and secondary tropical rainforests. However, its occurrences are invariably linked to human cultivation rather than natural wild populations.

Introduced regions

Pandanus amaryllifolius has been widely introduced across tropical and subtropical regions outside its native range in Maluku, , primarily for its fragrant leaves valued in culinary and ornamental applications. In , the species is cultivated extensively in (Malaya), , the , , , and parts of beyond Maluku, including the , as well as in . These introductions have supported its integration into local agriculture and home gardens, where it thrives in humid, lowland environments. Further spread has occurred in , including , (especially coastal areas such as , , and ), and , driven by its role as a . In , it is grown in south-central , while in the Pacific, introductions include , where it is established in gardens for flavoring Southeast Asian dishes. The plant is typically propagated vegetatively and maintained in small-scale farms and domestic settings across these , with no documented cases of invasiveness; it remains largely dependent on cultivation and has not naturalized in any introduced areas. In subtropical zones, such as parts of and the , it is occasionally grown in greenhouses or protected outdoor areas to replicate tropical conditions.

Cultivation

Propagation

Pandanus amaryllifolius is propagated exclusively through vegetative means, as the plant is sterile and does not produce viable seeds due to its rare and non-fruiting inflorescences. The primary method involves division of suckers or basal shoots, which emerge from the base of established plants and develop their own root systems. Suckers are typically separated when they reach 15–30 cm in height and possess 2–3 aerial roots to ensure successful establishment. To propagate, the sucker is carefully detached from the parent plant using a sharp, sterile tool, with any damaged roots or excessive foliage trimmed to reduce transpiration stress, before replanting directly into a well-draining medium. This approach leverages the plant's natural clumping habit and yields robust new plants with minimal risk of failure. An alternative vegetative technique employs stem cuttings, particularly effective for rapid multiplication. Cuttings of 20–30 cm length, including several leaves and ideally some , are taken from healthy stems during the warm summer months when growth is active. These are then rooted in moist , , or even under high to encourage adventitious root development, often within 4–6 weeks. Both methods are optimally timed for warm seasons to align with the plant's tropical growth cycle, achieving high success rates when provided with consistent and to mimic native conditions. While natural reproduction via seeds is absent, these vegetative strategies mirror the plant's by relying on clonal offsets rather than sexual processes detailed elsewhere.

Growing conditions

Pandanus amaryllifolius thrives in tropical climates with temperatures ranging from 18–30°C (65–85°F) and high humidity levels, making it suitable for USDA hardiness zones 9–11 where frost protection is essential to prevent damage below 10°C. The plant requires full sun to partial shade, ideally receiving 4–6 hours of direct daily to support healthy growth and aroma development, though it tolerates semi-shaded conditions well in its natural humid lowland . Well-drained, rich, and moist soils with a of 5.5–7.0 are optimal, allowing regular watering to maintain consistent moisture without waterlogging, which can lead to . For cultivation, space 1–2 meters apart to accommodate their mature size of up to 4 meters tall and 3 meters wide; monthly applications of a balanced NPK , such as a 21:21:21 , promote vigorous production, with harvesting possible from 6 months after planting. In optimal conditions, yields can reach up to 6 tons of fresh leaves per per year, supporting sustainable commercial or home cultivation.

Chemical composition

Essential oils

The leaves of Pandanus amaryllifolius contain essential oils primarily in the leaf tissue, with concentrations ranging from 0.001% to 0.005% by dry weight. These volatile oils are responsible for the plant's distinctive aromatic profile, which is highly valued in culinary and fragrance applications. The oils are concentrated in the fresh foliage, where they contribute to the overall sensory characteristics of the plant. The primary aroma compound in these essential oils is 2-acetyl-1-pyrroline, which imparts a characteristic hay-like, popcorn-scented note that defines the pandan fragrance. Accompanying this are other key volatiles such as β-myrcene, , and , which add floral and herbaceous nuances to the overall bouquet. Gas chromatography-mass spectrometry (GC-MS) analyses consistently identify 2-acetyl-1-pyrroline as the dominant contributor to the aroma, often present in trace amounts that are disproportionately impactful due to their low odor thresholds. Essential oils from P. amaryllifolius are commonly extracted via , a method that yields a pale yellow, mobile liquid with a strong pandan scent. This process involves passing steam through chopped leaves to volatilize the oils, which are then condensed and separated, typically achieving recovery rates suitable for analytical and commercial purposes. Subsequent GC-MS profiling of the distillate reveals the full spectrum of components, confirming the presence of the aforementioned aroma volatiles alongside minor terpenoids and alcohols. Concentrations of these essential oils are notably higher in fresh leaves than in processed or dried material, where volatilization and enzymatic degradation can reduce levels. The aroma intensity further increases when leaves are bruised or subjected to heat, as physical disruption and promote the release and activation of bound volatiles, enhancing the hay-like scent profile. This variability underscores the importance of handling and processing conditions in preserving the oils' aromatic potency.

Bioactive compounds

Pandanus amaryllifolius leaves contain notable phenolic acids, including , , and , which exhibit activity by scavenging free radicals and inhibiting . These compounds were identified and quantified using reversed-phase (RP-HPLC) in methanolic extracts from leaves collected in , with reaching up to 0.423 mg/g dry weight (DW), up to 0.281 mg/g DW, and up to 0.084 mg/g DW, varying by location. Flavonoids such as , , and are also present in the leaves of P. amaryllifolius, contributing to potential effects through modulation of production and inhibition. RP-HPLC analysis of methanolic extracts revealed concentrations up to 0.613 mg/g DW, up to 0.278 mg/g DW, and up to 0.325 mg/g DW. These , alongside other polyphenols, support the plant's overall capacity. Additional bioactive compounds include , isolated from root extracts and noted for hypoglycemic potential, though its presence in leaf extracts requires further confirmation. alkaloids, such as pandamarilactone-1 and pandamarilactonine-A, have been isolated from leaf extracts via and exhibit activity, particularly against with minimum inhibitory concentrations as low as 15.6 µg/mL. Total phenolic content in ethanolic leaf extracts of P. amaryllifolius ranges from 12 to 81 mg equivalents per gram of extract, as determined by Folin-Ciocalteu assay, highlighting the plant's rich profile analyzed primarily through HPLC methods. These non-volatile bioactives underpin the extract's activity, as explored in medicinal contexts.

Uses

Culinary uses

Pandanus amaryllifolius, commonly known as pandan, is primarily utilized in Southeast Asian cuisines for its aromatic leaves, which impart a sweet, grassy, and vanilla-like flavor along with a subtle green coloration to various dishes. The leaves are often tied into knots and simmered to infuse rice preparations, such as the Malaysian nasi lemak or Indonesian nasi kuning, enhancing the aroma without overpowering the main ingredients. This infusion technique is also applied to curries, soups, and stews, where the leaves release their fragrance during cooking. In dessert applications, pandan leaves are essential for flavoring traditional sweets like the Filipino buko pandan or Malaysian kueh, where fresh or frozen leaves are blended into pastes or extracts to add both taste and vibrant color to coconut-based custards, cakes, and sticky rice dishes. The plant's versatility extends to savory uses, such as wrapping or for steaming or grilling, as seen in Vietnamese sinanglay na isda or Thai pandan chicken, allowing the leaves to envelop and subtly perfume the food. Extracts derived from pounding or juicing the leaves are commonly incorporated into baking batters and beverages, including pandan tea, across Thai, Malaysian, Indonesian, Vietnamese, and Filipino culinary traditions. While the fruits of Pandanus amaryllifolius are rarely consumed, ' powdered form, obtained by drying and grinding, serves as a convenient for home cooking, including teas and jams, maintaining the characteristic floral and musky notes. This widespread adoption in Southeast Asian food preparation underscores pandan's role as a natural flavor enhancer, often compared to the "vanilla of the East" for its appealing scent profile.

Medicinal uses

Pandanus amaryllifolius has been utilized in across and for various therapeutic purposes. In Philippine folk medicine, leaf preparations serve as a and cardiotonic agent, while also treating , skin diseases, , , and ; a made from leaf ash and is applied topically for . In Malaysian and Indian traditions, the plant energizes the body, reduces fever, and relieves . Root decoctions address , , and issues, and leaf infusions provide effects for restlessness. Modern pharmacological studies validate several of these applications through bioactive properties. Ethanolic and water extracts exhibit activity via free radical scavenging, with values of approximately 12 μg/mL in assays and 26 μg/mL in ABTS assays, attributed to and . Hypoglycemic effects are demonstrated in animal models of and , where leaf water extracts reduce fasting plasma glucose and body weight gain without significantly altering inflammatory markers. Antimicrobial properties target bacteria such as Escherichia coli and Staphylococcus aureus (inhibition percentages up to 82%) and fungi, supported by docking of compounds like n-hexadecanoic acid. Additional research highlights antitumor potential against lines, hepatoprotective effects in liver models, and antiviral activity against HSV-1 and H1N1 viruses. Recent 2025 studies further confirm antidiabetic effects, including blood glucose reductions of up to 26% in ethanol extract-treated models, and demonstrate promotion of gingival , enhanced intracanal disinfection, and activities for anti-dandruff applications. Common forms include leaf decoctions, water extracts, and ethanolic extracts, often administered orally or topically; however, no standardized dosages exist, and caution is advised for potential allergies or interactions.

Other uses

The derived from Pandanus amaryllifolius leaves is valued in the fragrance industry for its sweet, vanilla-like aroma, which is incorporated into perfumes and to impart a tropical, floral note. Extracts from the are also used in natural air fresheners for homes and vehicles, offering a long-lasting, non-synthetic scent that leverages the volatile compounds in the foliage. In Southeast Asian cultures, the long, flexible leaves of Pandanus amaryllifolius are traditionally harvested and woven into practical items such as mats for flooring or sleeping, baskets for storage, and hats for protection from the sun, reflecting the plant's role in everyday craftsmanship. These woven products highlight the leaves' durability and pliability, often dyed for decorative appeal in local markets and households. The plant's essential oils exhibit insect-repellent properties, effectively deterring mosquitoes such as Aedes aegypti and other household pests like cockroaches due to terpenes and volatile compounds. Traditionally, fresh leaves are placed in bedding or stored with grains to ward off insects, a practice supported by studies showing significant repellency at concentrations as low as 20%. As an , Pandanus amaryllifolius is popular in tropical gardens for its upright, sword-like green leaves that provide year-round aesthetic appeal and release a subtle fragrance, enhancing sensory landscapes in both private and public settings. In certain regions, the leaves contribute to for roofs or simple shelters, combining functionality with the plant's aromatic benefits.

References

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