Pandanus amaryllifolius

It takes the form of gelatinous blocks that are often colored green by the addition of Pandanus amaryllifolius leaf extract.

Basmati rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline.

Pandan leaves (Pandanus amaryllifolius Roxb.)

Pandan (Pandanus amaryllifolius) and the Sealing wax palm (Cyrtostachys lakka) are common understory plants.

Pandan cake is a light, fluffy cake of Malay origins (Singapore, Indonesia, Malaysia) flavoured with the juice of Pandanus amaryllifolius leaves.

The structurally related compound 2-acetyl-1-pyrroline has a similar smell, and occurs also naturally without heating and gives varieties of cooked rice and the spice pandan (Pandanus amaryllifolius) their typical smells.

Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan leaves and is used widely in Southeast Asian cooking as a flavoring.

Avocado, young coconut, cincau, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, Pandanus amaryllifolius leaf (normally in the form of Cocopandan Syrup), sugar and a tiny amount of salt.

Pandanus amaryllifolius is a plant which yields the pandan leaf used widely in Southeast Asian cuisine (it has a vanilla-like flavor) to make pandan cake and also Vietnamese green waffles, both of which are colored a light to bright tint of spring green.