Wednesday, October 17, 2012


when I forced my husband Jim to taste the pandan pichi pichi I was making for a lunch with Amy Besa and Consul Gen Leo Lim, he said it tasted of rice. When I did my research today, Basmati and Pandan have the same aromatic compound 2- acteyl-1-pyrroline. It also has other similar compounds shared with rose and saffron. Quite interesting. And that is why we put the cheaper pandan to the cheaper rice to make it taste like the expensive rice. The species whose leaves are used in cooking is amaryllifollius, while the species fascicularis(screwpine) uses the flower for flavoring. Fascicularis has well proven analgesic and antiinflammatory properties while amryllifollius has been  linked to the cell death of non hormone based breast cancer cells