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Pandan Leaf

Pandanus amaryllifolius has a number of local medicinal uses. Leaf extracts have been used to reduce fever, relieve indigestion and flatulence and as a cardio-tonic.The oil of the leaf is described as stimulant and antispasmodic and is believed to be effective against headaches, rheumatism, and epilepsy and as a cure for sore throats. Pandanus root is also used by traditional practitioners of Ayurvedic medicine to treat diabetic patients.

A Few Quick Serving Ideas

Pandan (P. 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. In Indian cooking, the leaf is added whole to biryani, a kind of rice pilaf, made with ordinary rice (as opposed to that made with the premium-grade Basmati rice). The basis for this use is that both Basmati and Pandan leaf contain the same aromatic flavoring ingredient, 2-Acetyl-1-pyrroline. Pandan leaf can be used as a complement to chocolate in many dishes, such as ice cream. They are known as daun pandan in Indonesian and Malay; 斑蘭 (bān lán) in Mandarin;

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