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Pandanus amaryllifolius Roxb. - Pandanaceae - syn.Pandanus latifolius Hasskarl (1842), not Perrot (1825); P. odorus Ridl.
pandan, edible pandanus
Evergreen herb with aerial roots and branched stem, cultivated in Indonesia (West Papua), Malaysia, Philippines, Sri Lanka, Thailand, China and Vietnam. „leaf apex with 2 distinct lateral pleats and dense antrorse spines (prickles) ca. 1 mm along pleats…; female inflorescence unknown; male inflorescence (evidently exceedingly rare) probably pendent, to 60 cm“ http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=242335482
The sword-shaped leaves own a pleasant slightly vanilla-nutty odor, fresh or dried. They are used in many cuisines of Southeast Asia as a condiment. The fresh leaves (indonesian Daun Pandan, thai bai tooey, ใบ เตย) are either cooked with the food or the food is wrapped in leaves and steamed within or fried; in all cases the leaves serve only for adding flavor and are not consumed. Pandan leaves are frequently used in the preparation of less high-quality rice varieties, to improve their taste. https://de.wikipedia.org/wiki/Pandanus_amaryllifolius
„The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages.“ https://en.wikipedia.org/wiki/Pandanus_amaryllifolius
The scent of pandanus leaves develops on wilting, the fresh plant is virtually odorless. However, the flavor (nutty-hay-like) evaporates pretty quickly after complete drying. http://gernot-katzers-spice-pages.com/germ/Pand_ama.html
2-acetyl-1-pyrroline
Fresh leaves of P.amaryllifolius contained 2-acetyl-1-pyrroline (characteristic odor of white bread crust or basmati rice) at 10.3 mg/kg.
[Identification and Quantitation of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Bread Flowers (Vallaris glabra Ktze). Sugunya Wongpornchai, Tinakorn Sriseadka, Suppachai Choonvisase, J. Agric. Food Chem., 51 (2), 2003, 457–462]
Volatile compounds of a dichloromethan extract of the leaves included 3-methyl-2-(5H)-furanone (70%) as the main component, as well as 3-hexanol, 4-methyl-2-pentanol, 3-hexanone, ranging from 2-7% of the total volatiles, so the pandan extract had also fresh and green notes. [Volatile Composition of Pandan Leaves (Pandanus Amaryllifolius). J. Jiang, Flavor Chemistry of Ethnic Foods, 1999, 105-109]
The dried leaves contain alkaloids of the pyrrolidine type, like Pandanamilactonines (A,B,C,D) and two others, as well as (6E- and 6Z-)pandanamine.
[New Alkaloids from Pandanus a maryllifolius. Salim, Angela A., Mary J. Garson, and David J. Craik. Journal of natural products, Vol.67(1), 2004, 54-57] http://herbs.ph/attachments/article/1710/New%20Alkaloids%20from%20Pandanus%20amaryllifolius.pdf
The roots contain also alkaloids of the pyrrolidine type, Pandanamilactones (E,F,F-N-oxide,G).
[New pyrrolidine alkaloids from the roots of Pandanus amaryllifolius. Tan, Mario A., et al. Tetrahedron Letters Vol.51 (31), 2010, 4143-4146]
Pandan plant in Kerala, India
CC BY-SA 3.0, Author: Zuhairali Wikimedia Commons