~Fragrant Pandan~ THAI HERB SPICE Pandanus Amaryllifolius Screwpine 3 Live Plant

Pandanus Amaryllifolius

 

Unique Spice

~PANDAN~

Native to Vietnam, Thailand, Indo-Asia

Pandanus Amaryllifolius

(Screw Pine Family) Pandanaceae

Shrubby Pandanus plant (small growth form)

Fragrant Pandan

Used in Southeast Asian cooking especially for rice dishes and cakes. The nutty taste of Pandan will remind you of the best aromatic rice cultivars (for example, Thai jasmine rice). Pandan leaves are a popular flavoring in tropical Asia, from South India to New Guinea. This spice plant can be used for many different purposes, but mostly in connection with rice.

Pandanus Amaryllifolius in Thailand

You are bidding on live bare root plants with small to no root systems * inches tall with several leaves born and grown in Hawaii.

Pandanus Amaryllifolius plant for sale  

This special plant is called Fragrant Pandan. Pandanus amaryllifolius is a tropical plant known commonly as Pandan. The leaves are used in Southeast Asian cooking. The leaves have a nutty fragrance which enhances the flavor of foods, especially rice dishes and cakes. It is an erect green plant with fan-shaped, long, narrow leaves. This plant is a bit rare, not too many people sell it in the USA and it seems like everyone is trying to get their hands on one!

In Thai cuisine, Pandan leaves are occasionally used as very fragrant wrappers. Pandan Chicken, gai hor bai toey [ไก่ห่อใบเตย], is a classical recipe and an eternal favorite in restaurants. Marinated chicken bits are wrapped in Pandan leaves and deep-fried in a wok. Although the leaves are too hard to eat, they impart a most exotic aroma to the meat.

Height: 3-12 ft. (1-3.6 m)

Hardiness: USDA Zone 9a: to -6.6 °C (20 °F)

Sun Exposure: Sun to Partial Shade

Bloom Color: Inconspicuous/none

Foliage: Aromatic

Other details: May be a noxious weed or invasive
Average Water Needs; Water regularly; do not overwater

Propagation Methods: By dividing rhizomes, tubers, corms or bulbs (including offsets)

Seed Collecting: N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed

Photo of similar item
Synonyms
botanical Pandanus odorus, P. latifolius
English Umbrella tree, Screw pine, Screw tree
French Pandanus
German Schraubenbaum, Schraubenpalme
Hindi रंपे
Rampe
Indonesian Daun pandan, Pandan wangi
Malay Pandan wangi
Sinhala රම්පා, රම්පේ, රම්පෙ
Rampa, Rampeh, Rampe
Tamil ரம்பா
Ramba
Thai ใบเตย, เตยหอม, เตย
Panae-wo-nging, Bai Toey, Toey-hom, Toei
Vietnamese Cây cơm nếp, Dứa thơm, Lá dứa
 
 

 

Pandanus amaryllifolius is a tropical plant in the Screwpine (Hala) genus, which is known commonly as Pandan leaves and is used widely in Southeast Asian cooking as a flavoring. All over South East Asia, Pandan leaves find their most important culinary application in desserts. In Thailand, iced drinks from young coconuts with Pandan flavor are popular. In Indonesia, Pandan leaves are made into ice cream.

The plant is rare in the wild, but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, bladelike leaves and woody aerial roots. Like many Hala, this plant is sterile, flowers only very rarely, and is propagated by cuttings.

Pandanus Amaryllifolius plant
In Bangladesh it is called Ketaki, and is used to enhance the flavor of Pulao, Biryani and sweet coconut rice pudding, Payesh. Called Pandan Wangi in Indonesian, Soonmhway in Burmese, Bai Tooey in Thai, Rampe in Sinhala, Daun Pandan in Nonya cooking and Lá Dứa in Vietnamese.

The nutty, intensive taste of Pandan will remind you of the best aromatic rice cultivars. For example, Thai jasmine rice known as khao hom mali [ข้าวหอมมะลิ]) in South East Asia. Lesser rice varieties are often cooked with Pandan leaves to simulate the flavor of the expensive types.

    The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow.

Pandan leaves have a nutty, botanical fragrance which enhances the flavor of Indonesian, Filipino, Singaporean, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, and Burmese foods, especially rice dishes and cakes.
Biriyanikaitha in Kerala, India.

The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. Leaves may also be woven into a basket which is used as a pot for cooking rice.

    Pandan chicken, or gai ob bai toey, is a Thai dish with chicken wrapped in Pandan leaves and fried. The leaves are also used as a flavoring for desserts such as Pandan cake and sweet beverages. Also, Filipinos use Pandan as a flavoring in Buko Pandan salad.

 
Pandanus Amaryllifolius Pandanus Amaryllifolius

    The Pandan plant is a tropical plant. It doesn’t like the cold, frost or too much wind but rather, it prefers the heat and humidity. Since it does not like the cold or frost, you should take your pandan indoors during winter or cold environments to keep them away from the rain and wind. A lot of pandan plants die during winter because the water (from rain or dew) can sit in the crown (center) of the plant and get quite cold which will rot the plant in a few days or the Pandan can be watered too much and cause the roots to rot. Water them sparingly (once a week or as needed) on the soil but not on the crown, keep it dry and bring it out in the open for the winter sun, bring back inside/under the shade at night or when there are signs of rain or when it’s windy. When you water your plant during winter, do it in the morning sun and not in the afternoon.


The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which also gives white bread, jasmine rice and basmati rice (as well as bread flowers Vallaris glabra) their typical smell. Bottled pandan extract is also available in shops; it often contains green food coloring. The leaves also have a repellent effect on cockroaches.

 

Pandan cake is a light, fluffy cake of Malay origins (Singapore, Indonesia, Malaysia, The Philippines) flavored with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice. Sometimes in order to further enhance its color, green food coloring may also be added.
During Summer, you can water your pandan plant much more. Mist the area to simulate humidity and your pandan plant will be grateful. You can shower it with diluted seaweed solution every couple of weeks and this will give the luscious green foliage and use slow release fertilizer.

Pandan plant does not like full sun otherwise they will burn and die. In summer keep them in a shaded area of your garden receiving indirect sunlight and possibly some late afternoon sun.

This pandanus species rarely flowers. It prefers to be in filtered light to partial sun and likes average moisture. It can reach a height of 6 to 8 feet tall. It is a tropical plant so avoid freezing temperatures.

Pandanus Amaryllifolius plant Pandanus Amaryllifolius plant
Pandanus Amaryllifolius plant


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