Pandanus amaryllifolius – the aromatic secret of Southeast Asia

Pandanus amaryllifolius is an evergreen plant from the genus Pandanus – a large family of over 700 species, commonly known as “screw pines” because of the characteristic spiral arrangement of their leaves. In nature, some members of the genus grow to the size of trees and are used for weaving, construction, and even as natural fragrances. Our humble Pandanus amaryllifolius, however, is most highly valued in the kitchen – its leaves carry a unique aroma that lies at the heart of traditional gastronomy in Thailand, Malaysia, and Indonesia. This species was developed through centuries of human selection and is not known in the wild. Unlike its wild relatives, the edible pandan has no spines on its leaves.

Interestingly, the scent of the raw leaves is quite concentrated and, to the untrained nose, can even resemble smelly socks. But this is exactly where the plant’s magic lies – once cooked, the aroma transforms completely. Pandan leaves are used in many of Asia’s best-known dishes, including the famous mango sticky rice. Just a few leaves added to a large pot of rice impart the characteristic Asian flavor and fragrance, turning a simple meal into a remarkable culinary experience with a delicate, sweet aroma often compared to vanilla and jasmine.

Growing at home:

• Light: prefers bright, indirect light (east, north, or west-facing window).

• Temperature: a warmth-loving plant; does not tolerate temperatures below 18°C.

• Watering: moisture-loving; the soil should be kept consistently moist but not waterlogged.

• Humidity: higher humidity is beneficial, but the plant also grows well in normal household conditions.

Pandanus amaryllifolius forms a compact rosette of fresh green leaves – a beautiful ornamental plant that combines exotic appearance with practical use in the kitchen.