Pandan leaves |
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 | Pandanus amarylliofolius Roxb. |
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 | Pamdamaceae |
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 | Pandanus, Fragrant screw pine, Pandan |
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 | Wan khao mai, Pa-mae wo-ngiang, panglang (Chinese) (Wut Wuthithamwet, 1997, p. 217) |
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 | Shrub 1-2 m high. Adventitious roots at the base or underground rhizomes. Leaves are like those of pine needles, green, waxy, fragrant 8-10 in. long, linear, plicate, sensile. The leaves are used to make a juice or green food coloring. |
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Contains protein, carbohydrates, fiver, calcium, phosphorus and iron (Phak Phuen Ban A-han Phuen Mueang, 2007, p. 46). Leaves are put in food or desserts to give them a fragrant flavor and green color. |
Leaves have a cooling, sweet taste and are used as cardiotonic and to reduce fever. The stalk and roots have a cooling taste which is good for the kidneys, to promote urination, treat fever, heartburn, diabetes; it is boiled with teak wood or leaves to make a drink (Wut Wuthithamwet, 1997, p. 217). The leaves contain a fragrant oil known as Fragrant Screw Pine that is used to enhance the flavor of food and to make a refreshing drink. |
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 | All year round |
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Phak Phuen Ban A-Han Phuen Mueang. (2007). Bangkok: Fai Aphai Co., Ltd. (in Thai). Wut Wuthithamwet. (1997). Saranukrom Samunphrai: Ruam Lak Pesatchakam Thai. Bangkok: Odean Store. (in Thai). |
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