About Pandan Leaves

To Mycoalkonics, the chlorophyll of this plant is what matters and its aroma has a definite affinity to most nostrils and palates. Instead of using chlorophyll sourced from some types of edible grasses, this is a sensible alternative choice as the plant can even be grown as a phyto-ornamental (if pruned regularly). Furthermore, the leaves have a natural compound which drives away cockroaches and other pests which lurk in cabinets and drawers of homes.

The edible fragrant pandan leaves is one of 400 over species in the Pandanus family.  The fragrance in the pandan leaves comes mainly from a small region of the leaf close to the main stem identified by a lighter color to almost white. It is a tropical hardy plant which loves lots of sunlight, doesn't mind water-logged soil, and has a voracious appetite for nitrates and phosphates.

Pandan is known by many other names since it has some role to play in the local menus and delicacies of the various ethnic groups in Asia.  Its fragrance is capitalised on in making cakes, pastries, dumplings, sauces, gravies, and all manners of cooked staples be it rice, wheat, or other type of grains.

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