![]() ![]() There are no species that are native to North America. A relative, Pandanu utilisis seen often in Florida as a landscape plant, but this species is only useful for ornament, and cannot be used for cooking. They are exported to the United States and can be found in Asian markets. The leaves are long, thin, and narrow with a deep green color, and are sold fresh, frozen, or dried. Most varieties that are used for cooking as well, are sterile, and do no produce fruit. The species that are useful for cooking do not grow as large as other varieties, which can reach heights of 25 to 30 feet. Pandan or Screwpine growing, species Pandanus amaryllifolius Once cooked, the flavor is said to be somewhat like roasted breadfruit, and is much prized in all the regions the plants are used. The leaves also contain styrene, linalol, ß-cayophyllene and alkaloids pandamarine and pandamirilactones, which are similar to piperidine. However, they contain a volatile compound called 2-acetyl-1-pyrrolinewhich is also present in Jasmine and Basmati rice, as well as popcorn and crabmeat, lending much of their aroma. Rather than an essential oil, it is thought by some that the scent comes from the oxidation and subsequent breakdown of a yellow pigment in the leaves, since the leaves become aromatic within a day or two after they wilt.
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