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Home / LEAVES & HERBS

Pandanus leaves

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Pandanus amaryllifolius is a tropical plant in Viet Nam, which is commonly known as pandan leaves and is used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which may give white bread, jasmine rice and basmati rice (as well as bread flowers Vallaris glabra) their typical smell. The plant is rare in the wild but 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.

SPECIFICATION 

Colour and Appearance Green to tellow green and clear liquid
Odour Special pandan odour
Specific gravity (20/20 °C) 0.9957
Refractive index (20 °C) 1.4090
TPC (cfu/ml) ≤ 100
Yeast and Mold (cfu/ml) ≤ 100

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Product tags
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