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Biriyani Leaf (Pandan Leaf ) with nursery cover
Pandan leaves are often added to rice (such as pandan rice) during cooking to impart a pleasant, aromatic flavor. It is commonly used for dishes like nasi lemak in Malaysia or khao man gai in Thailand.
₹ 249.00
₹350
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About this item
Made In: India
Description:
- Scientific Name: Pandanus amaryllifolius
- Common Names: Pandan, Pandan Leaves, Screwpine (in English), and Pandan Wangi (in Malay and Indonesian).
- Family: Pandanaceae.
Characteristics of the Pandan Plant:
- Appearance: Pandan is a tropical plant with long, slender, and bright green leaves that grow in a rosette formation. The leaves are narrow, lance-shaped, and can grow up to 1 meter (3 feet) long.
- Fragrance: The leaves have a unique, fragrant aroma that is sweet, floral, and slightly grassy. This aroma is released when the leaves are crushed or heated.
- Growth: The plant typically grows in warm, humid tropical regions and is often found near water. It can be grown in pots or gardens in tropical climates.
- Scientific Name: Pandanus amaryllifolius
- Common Names: Pandan, Pandan Leaves, Screwpine (in English), and Pandan Wangi (in Malay and Indonesian).
- Family: Pandanaceae.
Characteristics of the Pandan Plant:
- Appearance: Pandan is a tropical plant with long, slender, and bright green leaves that grow in a rosette formation. The leaves are narrow, lance-shaped, and can grow up to 1 meter (3 feet) long.
- Fragrance: The leaves have a unique, fragrant aroma that is sweet, floral, and slightly grassy. This aroma is released when the leaves are crushed or heated.
- Growth: The plant typically grows in warm, humid tropical regions and is often found near water. It can be grown in pots or gardens in tropical climates.
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