Appearance & recognition
Pandan has long narrow leaves arranged spirally around a short stem, sometimes with supporting aerial roots. Repeated leaf harvesting maintains a compact plant. Flowers are rarely seen in cultivation and fruit is not the familiar product. Its strong kitchen aroma belongs to the leaf, unlike the rhizome-based flavours of ginger and galangal.
Sources & references · 1
National Parks Board Singapore · Pandanus amaryllifolius — Flora & Fauna WebMaterials & other uses
Leaves perfume rice, desserts and drinks. Whole fibrous leaves may be removed after cooking, while extracted juice supplies aroma and green colour. They can also be folded into small food containers. A fragrant leaf is therefore both seasoning and material, but not always a leaf vegetable to chew. Those distinctions prevent a broad edible label from hiding the way pandan is actually used.
