Pandan wangi

Pandan wangi is a common name of a shrub, Pandanus amaryllifolius Roxb., in the family Pandanaceae. Pandan wangi is the only Pandanus species with fragrant leaves. It is a short shrub of 1.2–1.5 m (4–5 ft) in height and 60–90 cm (24–36 inch) in width with a stout stem and usually branched low down. Their aromatic, linear, pointed leaves, with no toothed edge, are about 80 cm (32 inch) long and 5 cm (2 inch) wide. The plant never flowers, thus the fruits are unknown. Natural distribution is found over Southern India, the Southeast Asia peninsular, Indonesia and Western New Guinea. Nowadays, it is well-known as a characteristic herb of Southeast Asia cuisines, in which its leaves are mainly used as food flavorings. Pandan wangi is mainly grown by farmers of Southeast Asia. Its large distribution as well as the lack of a wild population, especially in Southeast Asia, implies a long tradition of cultivation. A sweet and delightful flavor of pandan wangi, which is well-known throughout the world as an important component in Asian cookery, has made the industrial production of both natural extracts and artificial flavorings containing green food colours for use as food additives in Southeast Asian countries enlarge during the past two decades.