Pandanus amaryllifolius is a tropical plant in the screwpine genus Pandanus is a genus of monocots with about 600 known species. Plants vary in size from small shrubs less than 1 metre tall, up to medium-sized trees 20 metres (66 ft) tall, typically with a broad canopy and moderate growth rate. The trunk is stout, wide-branching, and ringed with many leaf scars. They commonly have many thick prop roots near the which is known commonly as pandan and used widely in Southeast Asian Southeast Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India and north of Australia. The region lies on the intersection of geological plates, with heavy seismic and volcanic activity cooking. It is an upright green plant with fan-shaped sprays of long, narrow, bladelike leaves and woody aerial roots Aerial roots are roots above the ground. They are almost always adventitious. They are found in diverse plant species, including epiphytes such as orchids, tropical coastal swamp trees such as mangroves, the resourceful banyan trees, the warm-temperate rainforest rātā and pōhutukawa (M. excelsa) trees of New Zealand and vines like Common Ivy (. The plant is sterile, flowers only very rarely, and is propagated by cuttings.
The plant is rare in the wild but cultivated widely for use as a flavoring in cooking. The leaves are used fresh or wilted, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance which enhances the flavor of Indonesian Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. There is probably not a single "Indonesian" cuisine, but rather, a diversity of regional cuisines influenced by local Indonesian culture and foreign influences, Filipino Philippine cuisine consists of the foods, preparation methods and eating customs found in the Philippines. The style of cooking and the foods associated with it have evolved over several centuries from its Malayo-Polynesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous, Malaysian Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences. The food preparation would differ from place to place, even though they are all cooking the same food. Different preparation have different taste and, Thai Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly-prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of five fundamental flavors in each dish or the overall meal: hot , sour,, Vietnamese Vietnamese cuisine is a style of cooking derived from the nation of Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a very diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly and Burmese The cuisine of Burma has been influenced by the cuisines of China, India and Thailand. Burmese cuisine has retained unique preparation techniques and distinct flavours, and there are many regional variations of "standard" dishes. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing , Mergui and Dawei, foods, especially rice Rice is the seed of the monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second-highest worldwide production, after maize dishes and cakes. The leaves are sometimes steeped in coconut milk Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high oil content and sugars. In Malaysia, Brunei and Indonesia coconut milk is called santan and in the Philippines it is called gata. In Thailand it is called ga-ti and used in many of the, which is then added to the dish. They may be tied in a bunch and cooked with the food. They also may 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.
In Indonesian it is called pandan wangi, soon-mhway in Burmese, and in Vietnamese it is called lá dứa. The leaves of the plant have a repellent effect on cockroaches.[1]
The characteristic aroma of pandan is caused by the aroma compound An aroma compound, also known as odorant, aroma, fragrance or flavor, is a chemical compound that has a smell or odor. A chemical compound has a smell or odor when two conditions are met: the compound needs to be volatile, so it can be transported to the olfactory system in the upper part of the nose, and it needs to be in a sufficiently high 2-acetyl-1-pyrroline 2-Acetyl-1-pyrroline, abbreviated 2AP, with the IUPAC name 1-ethanone, is an aroma compound and flavor that gives white bread, jasmine rice and basmati rice, the spice pandan (Pandanus amaryllifolius), and bread flowers (Vallaris glabra) their typical smell . 2-Acetyl-1-pyrroline and its structural homolog, 6-acetyl-2,3,4,5-tetrahydropyridine of which also gives white bread White bread is bread made from wheat flour from which the bran and often the germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. This technique was first used by Thomas Thorby. In addition, this white flour is often bleached using potassium bromate, jasmine rice and basmati rice Basmati is a variety of long grain rice grown in India and Pakistan, notable for its fragrance and delicate, nuanced flavour. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice." India and Pakistan are the largest cultivators and exporters of this rice; it is primarily grown through paddy field, and bread flowers (Vallaris glabra) their typical smell [2].
Bottled pandan extract is also available in shops, but it often contains artificial green food coloring Food coloring is any substance that is added to food or drink to change its color. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications, for example in home craft projects and educational settings.[citation.
References
- Van Wyk, Ben-Erik (2005). Food Plants of the World. Portland, Oregon: Timber Press, Inc. ISBN 0-88192-743-0
External links
References
- ^ Li J. and Ho S.H. Pandan leaves (Pandanus amaryllifolius Roxb.) As A Natural Cockroach Repellent. Proceedings of the 9th National Undergraduate Research Opportunites Programme (2003-09-13).
- ^ S. Wongpornchai, T. Sriseadka, S. Choonvisase (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 A digital object identifier is a character string used to uniquely identify an electronic document or other object. Metadata about the object is stored in association with the DOI name and this metadata may include a location, such as a URL, where the object can be found. The DOI for a document is permanent, whereas its location and other metadata:10.1021/jf025856x. PMID A PMID is a unique number assigned to each PubMed citation of life sciences and biomedical scientific journal articles. The related Pubmed Central archive may additionally assign a separate number, a PMCID (PubMed Central Identifier), normally written with a PMC prefix 12517110.
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