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Pandan (Pandanus amaryllifolius)
Photo: Zuhairali, CC BY-SA 3.0, Wikimedia Commons

On the map in 2 countries crop

Pandan

Pandanus amaryllifolius

Family: Pandanaceae

On our map this plant appears in 2 countries and ranks highest in: Singapore, Malaysia.

Pandan is a perennial of the screwpine family, forming clumps of long, narrow, glossy leaves that grow from a short stem with prop roots. In cultivation it almost never flowers and is propagated from offshoots. Its leaves contain the same aroma compound as jasmine rice, giving dishes a sweet, slightly nutty fragrance. They are used to cook rice, desserts and drinks, and as a natural green colouring.

Description from: Singapore.

More: Wikipedia (en) Wikipedia (pl) Plants of the World Online (Kew)

Significance in each country

  1. Singapore no. 5 of 5 cultivated

    Pandan is indispensable in Singaporean cooking: it flavours nasi lemak, kaya coconut jam, colourful kueh cakes and the fluffy pandan chiffon cake, dubbed the unofficial national cake. It grows in many home gardens and pots.

  2. Malaysia no. 10 of 10 cultivated

    Pandan is one of the basic ingredients of Malay and Peranakan cooking: it flavours the rice in nasi lemak, colours kuih cakes and desserts such as cendol green, and pieces of chicken are wrapped in its leaves and fried as ayam pandan.