Pandan

Identity

Common Name

Pandan

Scientific Name

Pandanus amaryllifolius

Botanical Family

Pandanaceae

Native Region

Southeast Asia

Cultivation Regions

Southeast Asia, tropical regions

Plant Parts Used

Leaves

Synonyms

Screwpine, Fragrant Pandan, Daun Pandan

Caffeine Level

Caffeine Free

A tropical plant with long narrow strap-like green leaves armed with small spines along the margins and a central vein; the fragrant leaves are used.

Historical Background

Pandan has been a beloved fragrant leaf of Southeast Asian cuisine for centuries, steeped into teas, desserts, and rice for its sweet vanilla-coconut aroma. A staple from Thailand to the Philippines, its leaves brew a soothing, aromatic, caffeine-free infusion.

Earliest recorded uses: Southeast Asian culinary and fragrant traditions for centuries; a beloved aromatic leaf and tea.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, nutty, vanilla-coconut, grassy

Tea Information

Research Summary

Pandan has a tradition as a soothing aromatic digestive and calming tea; preclinical work shows antioxidant activity from volatile oils. Clinical evidence is insufficient; it is not a treatment for anxiety, pain, or any disease, though it remains a gentle, fragrant everyday cup.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources