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Pandanus amaryllifolius is a tropical plant in the Pandanus genus, which is commonly known as pandan leaves, and is used widely in South Asian and Southeast Asian cooking.<\/p>\n
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Pandanus amaryllifolius is a tropical plant in the Pandanus genus, which is commonly known as pandan leaves, and is used widely in South Asian and Southeast Asian cooking. Pandan leaves also called as \u201cVanilla of the East\u201d have been traditionally used in Malaysia for food colourant, food flavour and also traditional herbs. Vaewta Cheetangdee and Siree Chaiseri (2006) reported that glutamic acid was the major free amino acid (0.41 mg\/g), followed by aspartic acid, threonine, serine, histidine, alanine, and proline (0.12 mg\/g). In pandan, it is possible that glutamic acid and proline may play an important role in pandan aroma compound formation.<\/p>\n
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Key ingredient: Pandan (Pandanus amaryllifolius) leaf extract<\/p>\n
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Natural pandan extract<\/p>\n<\/li>\n
Clinically proven<\/p>\n<\/li>\n<\/ul>\n
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