Biology:Pandanus amaryllifolius

From HandWiki
Short description: Species of tropical plant

Pandanus amaryllifolius
Scientific classification edit
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Order: Pandanales
Family: Pandanaceae
Genus: Pandanus
Species:
P. amaryllifolius
Binomial name
Pandanus amaryllifolius
Roxb.
Synonyms[1]
  • Pandanus hasskarlii Merr.
  • Pandanus latifolius Hassk. nom. illeg.
  • Pandanus odorus Ridl.

Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan (/ˈpændən/; ms). Its fragrant leaves are commonly used for flavoring in the cuisines of Southeast Asia, some South Asian cuisines (such as Sri Lankan cuisine) and in Hainanese cuisine from China.

Occurrence and habitat

Pandanus amaryllifolius is a true cultigen, and it is believed to have been domesticated in ancient times. It is sterile and can only reproduce vegetatively through suckers or cuttings. It was first described from specimens from the Maluku Islands, and the rare presence of male flowers in these specimens may indicate that it is the origin of the species. However, as no other wild specimens have been found, this is still conjecture. The plant is grown widely throughout Southeast Asia and South Asia.[2][3][4]

Botanical features

Though the plant is unknown in the wild, it is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The plant is sterile, with flowers only growing very rarely, and is propagated by cuttings.[5][6]

The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae;[7] the compound gives white bread, jasmine rice, basmati rice and bread flowers Vallaris glabra their typical smell.[8]

Use

Culinary

Pandan cake, a light, soft and fluffy chiffon cake, uses pandan leaf as green colouring and flavouring agent.
Buko pandan salad from the Philippines mixes gulaman cubes flavored with pandan leaf extracts with young coconut (buko). It is a common flavor combination in the Philippines and can also be found in buko pandan cake.

The taste of pandan has been described as floral, sweet, grassy, as well as like vanilla.[9][10] It often has a subtle flavor or scent.[11]

In the Philippines, Indonesia, Vietnam,Cambodia, Malaysia, and Singapore, it is commonly called pandan or pandan wangi (fragrant pandan). The green juice acquired from its leaf is used extensively in Philippine cuisine, Indonesian cuisine, and Malaysian cuisine as green food colouring and flavouring agents that give a pleasant aroma to traditional cakes such as kakanin and kue; including klepon, kue putu, dadar gulung, lapis legit, pandan cake, buko pandan salad, and buko pandan cake. The tied knot of bruised pandan leaf is also added into fragrant coconut rice to enhance the aroma.[12] In Sri Lanka, it is called rampe (Sinhala: රම්පේ ; Tamil: ரம்பை) and it is grown almost in every household. Most of the Sri Lankan dishes use these leaves for aroma along with curry leaves.

In India, it is called annapurna leaves; In Odisha, annapurna leaves are used to lend aroma to rice and pithas, in Bangladesh, it is called pulao pata (পোলাও পাতা); and in the Maldives, it is called ran’baa along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani, and sweet coconut rice pudding, or payesh if basmati rice is not used. It acts as a cheap substitute for basmati fragrance, as one can use normal, nonfragrant rice and with pandan the dish tastes and smells like basmati is used. The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores of nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in many Asian cuisines, especially in rice dishes, desserts, and cakes.[13]

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. They may be woven into a basket that is used as a pot for cooking rice. Pandan chicken (Thai: ไก่ห่อใบเตย, romanized: kai ho bai toei), is a dish of chicken parts wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Pandan is often used as a flavoring in the Thai dessert khanom thuai. Filipino cuisine uses pandan as a flavoring in some coconut milk-based dishes as well as desserts such as buko pandan.[14] It is also used widely in rice-based pastries such as suman and numerous sweet drinks and desserts.[15]

Pandan leaves and their extract have also been used as a food preservative due to their antibacterial and antifungal properties (particularly against mold).[16]

In October 2017, celebrity chef Nigella Lawson predicted that pandan would displace popular matcha and avocado toast.[17] While the plant’s visibility on social networks, especially in the United Kingdom, increased in 2017, there was also pushback against reports that described Lawson as "discovering" a "new" ingredient, as pandan has been widely used in Asia for a long time.[18][19]

The green colour extracted from pandan leaves come from their chlorophyll content which increases in plants that are grown in areas shaded by other trees from direct sunlight.[20] Bottled pandan extract is available in shops and often contains additional green food coloring.[citation needed]

Fragrance and traditional medicine

The leaves are used in the perfume industry and traditional medicine.[21] P. amaryllifolius essence may substitute for vanilla essence.[22]

Studies have established repellent activity of P. amaryllifolius against American cockroaches (Periplaneta americana L.).[23]

Air freshener

The leaves possess a pleasant aroma and can be used as a natural air freshener.[24] In Thailand, cab drivers sometimes use pandan for this purpose.[25]

See also

References

  1. ↑ "Pandanus amaryllifolius Roxb". Royal Botanic Gardens, Kew. 2026. https://powo.science.kew.org/taxon/urn%3Alsid%3Aipni.org%3Anames%3A670690-1. 
  2. ↑ "Pandanus amaryllifolius – The only Pandanus with fragrant leaves". 12 January 2013. https://blogs.reading.ac.uk/tropical-biodiversity/2013/01/pandanus-amaryllifolius/. 
  3. ↑ Wakte, Kantilal V.; Nadaf, Altafhusain B; Thengane, Ratnakar J.; Jawali, Narendra (2009). "Pandanus amaryllifolius Roxb. cultivated as a spice in coastal regions of India". Genetic Resources and Crop Evolution 56 (5): 735–740. doi:10.1007/s10722-009-9431-5. 
  4. ↑ Stone, BC (1978). "Studies in Malesian Pandanaceae XVII. On the taxonomy of 'Pandan Wangi' — a Pandanus cultivar with scented leaves.". Econ Bot 32 (3): 285–293. doi:10.1007/BF02864702. 
  5. ↑ Barbano, Paul (29 January 2020). "To mimic its tropical home, give Pandan Grass lots of warmth and humidity". https://www.capegazette.com/node/196717. 
  6. ↑ "Home Guides: How to Plant Pandan". 2020-07-09. https://homeguides.sfgate.com/plant-pandan-103293.html. 
  7. ↑ Wakte, Kantilal V.; Nadaf, Altafhusain B.; Thengane, Ratnakar J.; Jawali, Narendra (2009). "Pandanus amaryllifolius Roxb. cultivated as a spice in coastal regions of India" (in en). Genetic Resources and Crop Evolution 56 (5): 735–740. doi:10.1007/s10722-009-9431-5. ISSN 0925-9864. 
  8. ↑ Wongpornchai, S.; Sriseadka, T.; Choonvisase, S. (2003). "Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)". J. Agric. Food Chem. 51 (2): 457–462. doi:10.1021/jf025856x. PMID 12517110. 
  9. ↑ Chong, May (2017-10-22). "Here's what you need to know about pandan leaves - 'the next big food trend'" (in en). https://metro.co.uk/2017/10/22/pandan-leaves-all-you-need-to-know-about-the-next-big-food-trend-7016905/. 
  10. ↑ Llewellyn, Aisyah (2 February 2018). "Pandan, Southeast Asia's Humble Leaf Set to Take the World by Storm" (in en-gb). https://saigoneer.com/saigon-food-culture/12502-pandan,-southeast-asia-s-humble-leaf-set-to-take-the-world-by-storm. 
  11. ↑ Grachangnetara, Mimi (13 August 2018). "All You Need to Know About Pandan" (in en-US). https://guide.michelin.com/en/article/features/all-you-need-to-know-about-pandan. 
  12. ↑ "Pandan Leaf" (in en-US). http://theepicentre.com/spice/pandan-leaf/. 
  13. ↑ Chuon Bona (December 9, 2018). "Reading the leaves". Bangkok Post. https://www.bangkokpost.com/life/social-and-lifestyle/1590466/reading-the-leaves. 
  14. ↑ "Buko Pandan Salad Recipe". https://www.pinoyrecipe.net/buko-pandan-salad-recipe/. 
  15. ↑ IJsselstein. "Lyn's Recipes Corner". Buko Pandan Salad. Jeroen Hellingman. http://www.bohol.ph/article82.html. 
  16. ↑ Aini, Resmi; Mardiyaningsih, Ana (April 2009). "Pandan leaves extract (Pandanus amaryllifolius Roxb) as a food preservative". Indonesian Journal of Medicine and Health 7 (4): 166–173. doi:10.20885/JKKI.Vol7.Iss4.art8. https://www.researchgate.net/publication/309624095. 
  17. ↑ Steafel, Eleanor (2017-10-17). "Pandan leaf, blue algae and the other ingredients coming soon to a dinner party near you" (in en-GB). The Telegraph. ISSN 0307-1235. https://www.telegraph.co.uk/women/life/pandan-leaf-blue-algae-ingredients-coming-soon-dinner-party/. 
  18. ↑ Commetric (2018-02-02). "Mapping the Top Food & Drink Trends of 2018: Pandan" (in en-US). https://commetric.com/2018/02/02/top-food-drink-trends-2018-pandan/. 
  19. ↑ Divissi, Lisa (14 November 2017). "Has Nigella 'Columbused' pandan?". ABC Radio National. https://www.abc.net.au/radionational/programs/drive/pandan-nigella/9133922. 
  20. ↑ Chatarina Lilis Suryani; Tutik Dwi Wahyuningsih; Supriyadi; Umar Santoso (December 2020). "The potential of mature pandan leaves as a source of chlorophyll for natural food colorants". Jurnal Teknologi dan Industri Pangan 31 (2): 127–137. doi:10.6066/jtip.2020.31.2.127. https://journal.ipb.ac.id/index.php/jtip/article/view/30679. 
  21. ↑ Keller J (2001) Pandanaceae. In: Hanelt P, Institute of Plant Genetics and Crop Plant Research (eds) Mansfeld’s encyclopedia of agricultural and horticultural crops, vol 5. Springer, Berlin, pp 2816–2824
  22. ↑ Wyk BEV (2005) Food plants of the world: identification, culinary uses and nutritional value. Times Editions–Marshall Cavendish, Singapore, p 275
  23. ↑ Ahmad, FBH; Mackeen, MM; Ali, AM; Mashirun, SR; Yaacob, MM (1995). "Repellency of essential oils against the domiciliary cockroach, Periplaneta americana L.". Insect Sci Appl 16 (3–4): 391–393. doi:10.1017/s174275840001746x. 
  24. ↑ Simmons, Holley. "This tropical plant gives foods a nutty flavor — and surprising color". The Washington Post. https://www.washingtonpost.com/lifestyle/magazine/this-tropical-plant-gives-foods-a-nutty-flavor--and-surprising-color/2017/12/19/17ddf578-d6b9-11e7-a986-d0a9770d9a3e_story.html. 
  25. ↑ "All You Need to Know About Pandan". Michelin. https://guide.michelin.com/th/en/bangkok/features/all-you-need-to-know-about-pandan/news. 

Further reading

  • Li J. and Ho S.H. (2003). Pandan leaves (Pandanus amaryllifolius Roxb.) as a Natural Cockroach Repellent . Proceedings of the 9th National Undergraduate Research Opportunities Programme (2003-09-13).
  • Van Wyk, Ben-Erik (2005). Food Plants of the World. Portland, Oregon: Timber Press, Inc. ISBN 0-88192-743-0

Template:Culinary wrappings Wikidata ☰ Q311090 entry



Retrieved from "https://handwiki.org/wiki/index.php?title=Biology:Pandanus_amaryllifolius&oldid=4599903"