Pandanus amaryllifolius Roxb., commonly known as pandan, is a tropical aromatic spice crop belonging to the family Pandanaceae and is widely cultivated throughout Southeast Asia. Owing to its evolutionary sterility, the species is propagated exclusively through vegetative methods, making human intervention essential for its cultivation and distribution. The cool climate, humid conditions, fertile soils, and partial shade environment of the Shervaroy hills provide highly favourable conditions for its cultivation. Pandan is highly valued for its characteristic aroma, primarily attributed to the volatile compound 2-acetyl-1-pyrroline (2AP), and is extensively used as a natural flavouring and colouring agent in the food industry. In addition to its culinary importance, the plant is a rich source of bioactive compounds, including phenolics, flavonoids, carotenoids, alkaloids, essential oils, and amino acids, which exhibit antioxidant, antimicrobial, anti-inflammatory, antiviral, and potential anticancer properties. This review summarizes the botanical characteristics, phytochemical composition, cultivation practices, and diverse applications of Pandanus amaryllifolius in the food, pharmaceutical, cosmetic, and other industrial sectors. The growing demand for natural products highlights the significant potential of pandan as a multifunctional crop for sustainable agriculture and value-added product development.
Pandanus amaryllifolius, Taxonomic Description, Bioactive Compounds, Cultivation Techniques, and Applications
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