Scientific name: Pandanus amaryllifolius
Common name: Pandan Leaf
Pandanus amaryllifolius which is commonly known as pandan leaf is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya ('jam') preserves, and desserts such as pandan cake. In Indian cooking, the leaf is added whole to biryani, a kind of rice pilaf, made with ordinary rice (as opposed to that made with the premium-grade Basmati rice). The basis for this use is that both Basmati and Pandan leaf contain the same aromatic flavoring ingredient, 2-Acetyl-1-pyrroline.
Reference made from Wikipedia - http://en.wikipedia.org/wiki/Pandanus_amaryllifolius
Light: Partial to full sunlight.
Water: Water when the soil feels dry to the touch.
Fertiliser: Feed with organic pellets fertiliser once a month.
Pot model: TC Conical Pot
Pot colour: Terracotta
Pot type: Clay pot with drainage hole
Pot size: Ø25cmxH22cm
Plant size: Vary in sizes