Pandanus amaryllifolius, commonly known as pandan or fragrant screwpine, is a tropical plant in the family Pandanaceae. The genus name Pandanus is derived from the Malay word pandan, meaning “screwpine,” referring to the plant’s spiral leaf arrangement. The species epithet amaryllifolius means “with leaves like Amaryllis,” describing its long, strap-shaped leaves. Unlike other Pandanus species, which are often woody and spiny, P. amaryllifolius is a small, non-spiny, sterile cultivar that propagates vegetatively. It is believed to have originated in Southeast Asia, likely in Malaysia or Indonesia, and is now widely cultivated across South and Southeast Asia as well as in parts of Oceania and South Asia.

Historically, pandan leaves have been used as a culinary flavoring, food wrapping material, and natural colorant. In Malay, Javanese, and Thai cuisines, the leaves were traditionally knotted and cooked with rice to impart fragrance or wrapped around meats and sweets before steaming or frying. In the Philippines, pandan is used in desserts such as buko pandan, while in India and Sri Lanka it is added to curries and rice dishes as an aromatic. Modern uses extend to flavoring baked goods, beverages, ice creams, and liqueurs, as well as serving as a natural green food coloring. Beyond food, pandan leaves have also been used traditionally as air fresheners, insect repellents, and weaving materials.