Pandan leaves, scientifically known as Pandanus amaryllifolius, are long, slender, and vibrant green leaves known for their aromatic scent and distinct flavor.

Often referred to as "fragrant pandan," these leaves are commonly used in Southeast Asian cuisine to enhance the taste of rice, desserts, and various dishes. They can be tied into knots or used to wrap food, imparting a sweet, nutty flavor while adding a pleasant aroma.

Pandan plants thrive in tropical climates, with major cultivation areas including countries like Thailand, Indonesia, Malaysia, and the Philippines. They prefer well-drained soil and partial shade, making them suitable for gardens and home cultivation.

In addition to their culinary uses, pandan leaves are also utilized in traditional medicine and are believed to possess various health benefits, such as anti-inflammatory and antioxidant properties.