Potted Healthy Live Plant
Plant Size : 8Cm - 12Cm 
 
Pandanus amaryllifolius is a tropical plant in the Pandanus genus, which is commonly known as pandan. It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia.
 
Edible Uses
The fragrant young leaves are cooked and eaten.
 They are also often used, both fresh or dried, to flavour rice, cassava etc, especially in sweet dishes.
The aromatic leaves give a garlic-like flavour to food.
Delicious, they add a distinctive musky odour and a natural green colour. The leaves are also used to wrap other foods, such as rice dumplings.
Although no specific records have yet been seen for this species, most members of this genus have more or less edible fruits, seeds and inner leaf bases.
The cylindrical fruit is a syncarp made up of a number of individual drupes. Individual drupes are hard, woody wedges - each containing a few, slender seeds. Each wedge has a fleshy base imbued with a sweet-smelling, orange pulp that in many species has a delicious flavour. This pulp needs to be cooked in order to destroy a deleterious substance. The seed often has a delicious nutty flavour when eaten raw or cooked, though it is fiddly to extract.  Seeds contain 44 - 50% fat and 20 - 34% protein.
Inner base of young leaves - raw.

Medicinal
The leaves are diuretic and cardiotonic.
An infusion is used as a sedative against restlessness and is also a traditional treatment for diabetes.
Externally, the leaves are used in the treatment of skin diseases; as a relaxing soak to counter restlessness.
They are soaked in coconut oil, the oil is then employed as an embrocation for rheumatic troubles.
Three piperidine alkaloids have been isolated and identified from the leaves of fragrant pandan. The application of the leaves as an antidiabetic drug seems linked to 4-hydroxybenzoic acid, which has been isolated from Pandanus amaryllifolius roots.
 It shows hypoglycaemic effects and increases serum insulin levels and liver glycogen content.
 
Other Uses
The aromatic leaves are used for perfume.
Freshly chopped leaves are mixed with the petals of various flowers to make potpourris.
It has been speculated that the scent in fragrant pandan leaves is not an essential oil, but a volatile product of oxidative degradation of a yellow carotenoid pigment.The leaves do, however, yield a very small amount of essential oil.
The leaves can be woven into small baskets.They are used to make containers for desserts.The leaves are used to make mats for sleeping on. An extract of the leaves is used as an ingredient in commercial cosmetic preparations as a deodorant and masking agent. The essential oil has insect-repellent activity, for instance against the ordinary cockroach, Periplaneta americana.The powdered leaves may be used as a repellent against Callosobruchus chinensis infestation of mung-bean seeds.