The scientific name for Pandan Leaves is Pandanus Amaryllifolius.
Medicinal Uses
Pandan has a cooling effect, which helps to maintain the heart and liver in good condition and also help relieve fever and soothe sore throats. It is also good for the treatment of internal inflammations, urinary infections, colds, coughs, measles, bleeding gums and skin diseases.
In folklore, a decoction of the tips of fresh or dried prop roots is used as a diuretic. Poultices of fresh leaves mixed with oil are used for headaches, while pulverized dried leaves are used to facilitate wound healing and its oil is considered a stimulant, antispasmodic and antiseptic.
The pandan leaves contain essential oils, alkaloids, glycosides and tannin.
Cosmetic Uses
Pandan is used in tea, which can help in nourishing the body. Pandan has also been used in soap, which gives out a fragrant scent.
Aromatic Uses
Pandan is said to be a restorative, deodorant, indolent and phylactic, promoting a feeling of wellbeing and acting as a counter to tropical lassitude. It may be chewed as a breath sweetener or used as a preservative on foods.
Cockroaches tends to dislike the smell of pandan leaves. In Asia, a car infested with cockroaches can generally be rid of the cockroaches by leaving a handful of fresh pandan leaves overnight in the vehicle.
Mid-eastern Indians use the flower of this plant in making perfume, while in Thailand, the leaves are often used as flavourful wrappers for morsels of food, as the leaves will leave their aroma in the food – though the leaves themselves are too tough for eating.
Culinary Uses
In cooking, the leaf is used in Pandan cake, which is similar to the American sponge cake. The Pandan leaf has also been used in rice and making different type of curries. Pandan leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya preserves, and desserts such as pandan cake. For festive holidays and ceremonies, Pandan is used with the essences of rose to flavour spicy rice dishes such as biryani.
Pandan leaf is used in flavouring sweet desserts and ricedishes in Southeast Asian cuisines. The leaf is wilted before use—dried,it does not retain its flavour and fresh leaves do not have sufficientconcentrations of flavours. Wilting concentrates the flavouring componentsso that it can be imparted to the food.
Chemical Components
The best candidate is 2-acetyl-1-pyrroline, which was found in pandanus leaves at levels of about 1ppm and which also occurs in aromatic rice cultivars; another possibility is ethyl formiate, which is also common to both rice and pandanus leaves.
Background History
In ancient times, the leaves were used for making house thatching and women’s grass skirts. Strips of the leaves are used in making woven baskets, which are used to serve rice or other food items.
Pandanus trees provide materials for housing, clothing and textiles, food, medication, decorations, fishing, religious uses and the manufacture of carrying bags. Most important are the mats, which are handwoven from the dried leaves.
Credits
http://sc.essortment.com/pandanleaf_pga.htm
http://en.wikipedia.org/wiki/Pandanus
http://rehsonline.com/REHS_Newsletter/3_herb_of_the_month/
http://www.gazlannathai.com/HomAroi/Traditional_medicine.htm
http://www.thaifoodandtravel.com/ingredients/pandan.html
http://www.uni-graz.at/~katzer/engl/Pand_ama.html
http://www.stuartxchange.org/Pandan.html
Pandan has a cooling effect, which helps to maintain the heart and liver in good condition and also help relieve fever and soothe sore throats. It is also good for the treatment of internal inflammations, urinary infections, colds, coughs, measles, bleeding gums and skin diseases.
In folklore, a decoction of the tips of fresh or dried prop roots is used as a diuretic. Poultices of fresh leaves mixed with oil are used for headaches, while pulverized dried leaves are used to facilitate wound healing and its oil is considered a stimulant, antispasmodic and antiseptic.
The pandan leaves contain essential oils, alkaloids, glycosides and tannin.
Cosmetic Uses
Pandan is used in tea, which can help in nourishing the body. Pandan has also been used in soap, which gives out a fragrant scent.
Aromatic Uses
Pandan is said to be a restorative, deodorant, indolent and phylactic, promoting a feeling of wellbeing and acting as a counter to tropical lassitude. It may be chewed as a breath sweetener or used as a preservative on foods.
Cockroaches tends to dislike the smell of pandan leaves. In Asia, a car infested with cockroaches can generally be rid of the cockroaches by leaving a handful of fresh pandan leaves overnight in the vehicle.
Mid-eastern Indians use the flower of this plant in making perfume, while in Thailand, the leaves are often used as flavourful wrappers for morsels of food, as the leaves will leave their aroma in the food – though the leaves themselves are too tough for eating.
Culinary Uses
In cooking, the leaf is used in Pandan cake, which is similar to the American sponge cake. The Pandan leaf has also been used in rice and making different type of curries. Pandan leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya preserves, and desserts such as pandan cake. For festive holidays and ceremonies, Pandan is used with the essences of rose to flavour spicy rice dishes such as biryani.
Pandan leaf is used in flavouring sweet desserts and ricedishes in Southeast Asian cuisines. The leaf is wilted before use—dried,it does not retain its flavour and fresh leaves do not have sufficientconcentrations of flavours. Wilting concentrates the flavouring componentsso that it can be imparted to the food.
Chemical Components
The best candidate is 2-acetyl-1-pyrroline, which was found in pandanus leaves at levels of about 1ppm and which also occurs in aromatic rice cultivars; another possibility is ethyl formiate, which is also common to both rice and pandanus leaves.
Background History
In ancient times, the leaves were used for making house thatching and women’s grass skirts. Strips of the leaves are used in making woven baskets, which are used to serve rice or other food items.
Pandanus trees provide materials for housing, clothing and textiles, food, medication, decorations, fishing, religious uses and the manufacture of carrying bags. Most important are the mats, which are handwoven from the dried leaves.
Credits
http://sc.essortment.com/pandanleaf_pga.htm
http://en.wikipedia.org/wiki/Pandanus
http://rehsonline.com/REHS_Newsletter/3_herb_of_the_month/
http://www.gazlannathai.com/HomAroi/Traditional_medicine.htm
http://www.thaifoodandtravel.com/ingredients/pandan.html
http://www.uni-graz.at/~katzer/engl/Pand_ama.html
http://www.stuartxchange.org/Pandan.html
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