Pandan

At a Glance

Common name

Pandan

Scientific name

Pandanus amaryllifolius

Family

Pandanaceae

Region

Southeast Asia

Plant part

Leaves

Caffeine

Caffeine Free

Evidence

Insufficient

Safety review

Safety information on file

Botanical Description

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.

Also known as: Screwpine, Fragrant Pandan, Daun Pandan

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 Preparation

Modern Evidence

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 describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.