Pandan

Pandan, or Pandanus amaryllifolius, leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya ('jam') preserves, and desserts such as pandan cake. Kewra is an extract distilled from the pandanus flower, used to flavor drinks and desserts in Indian cuisine. Also, kewra is used in religious worship, and the leaves are used to make hair ornaments worn for their fragrance as well as decorative purpose in western India.

Note about all plant sales: Our plants are healthy at the time of shipping and we pack with the utmost care. ALL SALES FINAL on plants! It is your responsibility to check your mail after ordering a live plant! It is natural for some branch or leaves to fall in transit. Due to strict customs regulations we cannot ship plants outside mainland USA.

Latin Name: Pandanus amaryllifolius

Planting Guidance: Pandan requires about 3-6 hours of direct sunlight each day to thrive. However, it also needs some shade during the hottest parts of the day to prevent sun damage. Morning sunlight is ideal for Pandan, but it can also tolerate some afternoon sun if the temperature is not too hot.

Hindi Name: Rampe रंपे

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Tamil Name: Ramba ரம்பா

Bengali Name: Pulao pata পোলাও পাতা

Malayalam Name: Biriyanichedi, Rambha