The Pandanus amaryllifolius is a tropical plant, which is commonly known as a pandan leaf. It is extensively used for flavouring in Southeast Asian cooking. The plant, though rare in the wild, is widely cultivated. Pandan leaves are fan-shaped, long, narrow and blade-like, and spiral the woody roots of the plant. The leaves are used either fresh or dried, and are available in frozen form in Asian grocery stores. They have a nutty, botanical fragrance which enhances the flavor of Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer and Burmese foods, especially rice dishes and cakes.
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