The common name of Pandanus amaryllifolius Roxb. is Pandan, also commonly known as Fragrant Pandan, Scented Pandan, Screwpine, Indonesian Screwpine, Pandan Rampeh, Pandan Wangi, or Daun Pandan. This versatile plant is highly valued for its unique aroma and is widely used in various cultures for culinary and medicinal purposes.
Growing up in Southeast Asia, I have had the pleasure of encountering Pandan in many forms and have experienced its delightful fragrance firsthand. The scent of Pandan is often described as sweet, floral, and reminiscent of freshly cut grass. It is truly a distinctive aroma that has made its way into the hearts and kitchens of people in the region.
The name “Pandan” is derived from the Malay language, which is spoken in countries like Malaysia and Indonesia, where Pandan is extensively used. In these regions, Pandan leaves are commonly used to add flavor and fragrance to a wide range of dishes, both sweet and savory. The leaves are often tied into bundles and added to rice, curries, desserts, and beverages, infusing them with a delightful aroma.
In addition to its culinary uses, Pandan also holds significance in traditional medicine. Some cultures believe that Pandan leaves possess medicinal properties and use them for various ailments. For example, it is believed to have antioxidant, anti-inflammatory, and antimicrobial properties. Pandan leaves are sometimes used to make herbal teas or compresses for external application.
The name “Screwpine” is another common name used for Pandan, primarily in English-speaking countries. This name originates from the plant’s unique aerial prop roots, which resemble the shape of a screw. These roots help support the plant and anchor it firmly in the ground, giving it a distinctive appearance.
The common name of Pandanus amaryllifolius Roxb. is Pandan, although it is also known by various other names such as Fragrant Pandan, Scented Pandan, Screwpine, Indonesian Screwpine, Pandan Rampeh, Pandan Wangi, or Daun Pandan. This versatile plant is highly valued for its aromatic leaves, which are used for culinary and medicinal purposes in many cultures. Its unique fragrance adds a delightful touch to a wide range of dishes and beverages, making it an indispensable ingredient in Southeast Asian cuisine.