Pandan Extract Powder

Product Name : Pandan Extract Powder

Pandanus amaryllifolius is a tropical plant which is known commonly as pandan leaves and is used widely in Southeast Asian cooking as a natural flavoring and used in traditional medicine in Philippines, Thailand and Indonesia. The plant is rare in the wild, but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The plant is sterile, their flowers only very rarely and is propagated by cuttings. The compounds that found in Pandan are Polyphenols, Chlorophyll, Alkaloids etc. and major compound contributing to the characteristic flavor of Pandan is 2-acetyl-1-pyrroline (2AP). It is used in cooking as aroma and color in rice, curry, beverage & tea, dessert and other foods. The leaves are used medicinally in South East Asia to refresh the body, reduce fever, and relieve indigestion and flatulence. The oil of the leaf is described as stimulant and antispasmodic and is effective against headaches, rheumatism, and epilepsy and as a cure for sore throats. Turmeric leaf, pandan leaf and torch ginger flower exhibited phenolic compounds, antioxidant activity and scavenging activity in both fresh and powdered forms.

Description

Product Name : Pandan Extract Powder

Botanical Name : Pandanus amaryllifolius Roxb.

Family Name : PANDANACEAE

Common Name : Pandanus, Toei (Thai Name)

Part Used : Leaves

Pandanus amaryllifolius is a tropical plant which is known commonly as pandan leaves and is used widely in Southeast Asian cooking as a natural flavoring and used in traditional medicine in Philippines, Thailand and Indonesia. The plant is rare in the wild, but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody
aerial roots. The plant is sterile, their flowers only very rarely and is propagated by cuttings. The compounds that found in Pandan are Polyphenols, Chlorophyll, Alkaloids etc. and major compound contributing to the characteristic flavor of Pandan is 2-acetyl-1-pyrroline (2AP). It is used in cooking as aroma and color in rice, curry, beverage & tea, dessert and other foods. The
leaves are used medicinally in South East Asia to refresh the body, reduce fever, and relieve indigestion and flatulence. The oil of the leaf is described as stimulant and antispasmodic and is effective against headaches, rheumatism, and epilepsy and as a cure for sore throats. Turmeric leaf, pandan leaf and torch ginger flower exhibited phenolic compounds, antioxidant activity
and scavenging activity in both fresh and powdered forms.