The leaves's aroma is distinct and hard to describe, somewhat nutty, reminiscent to fresh hay and definitely pleasant. A similar scent is found in some aromatic rice varieties grown in South East Asia (e.g., Thai jasmine rice). The scent of pandanus leaves develops only on withering; the fresh, intact plants hardly has any odour.
::Used plant part::
Leaves, always used fresh (slightly withered). Even in their native area, pandanus leaves are often replaced by an extract that also contains green food colouring.
Pandanaceae (screw pine family).
The leaves's aroma is distinct and hard to describe, somewhat nutty, reminiscent to fresh hay and definitely pleasant. A similar scent is found in some aromatic rice varieties grown in South East Asia (e.g., Thai jasmine rice).
The scent of pandanus leaves develops only on withering; the fresh, intact plants hardly has any odour.
The flavour component of pandanus leaves is not well known. It is speculated that the flavour is due to a volatile product of oxidative degradation of a yellow carotenoid pigment that forms only when the plant whithers. In that respect, there are similarities to saffron and rose, which also contain caroteniod-dervied aroma compounds.
The best candidate is 2-acetyl-1-pyrroline, which was found in pandanus leaves at levels of about 1 ppm (Cereal Chemistry, 70, 381, 1993) and which also occurs in aromatic rice cultivars; another possibility is ethyl formiate, which is also common to rice and pandanus leaves (Naturwissenschaften, 71, 215, 1984).
Yet another study found 3-methyl-2-(5H)-furanone as main volatile compound in pandanus leaves, besides 3-hexanol, 4-methylpentanol, 3-hexanone and 2-hexanone (Flavor and Chemistry of Ethnic Foods, [Proceedings of a Meeting held during the 5th Chemical Congress of North America], Cancun, Nov. 11-15, 1997 (1999)).
The leaves also contain piperidine-type alkaloids (pandamarine, pandamerilactones) with pyrroline-derived structures (Phytochemistry, 34, 1159, 1993)
Pandanus utilissimus, a species native to Madagascar, with unripe fruit.
On distillation, the leaves do yiels traces of an essential oil, but it is unclear to which extent the volatile oil contributes to pandanus' flavour. In Sri Lankan pandanus leaves (Pandanus latifolius, allegedly synonym to P. amaryllifolius), the following aroma components have been identified in concentrations less than one microgramm per kilogramm (ppb) fresh material: styrene 0.62, ?formylthiphene 0.76, linalool 0.29, β-caryophyllene 0.55, β-farnesene 0.18, 1,2-dimethoxybenzene 0.15 and β-selinene 1.24 ppb. (Phytochemistry, 21, 1653-1657, 1982)
Raw bananas are the fibre-rich miracle food which can be great for diabetics. They help in maintaining blood sugar and also help in keeping the heart healthy. Raw bananas or green bananas are widely cultivated in southern India and are in fact used in most Indian cuisines. In Kerala, raw bananas are almost like an unavoidable ingredient. They are used in the form of stir fries and banana chips. Almost all parts of the fruit can be used in different forms and variations. Raw banana is rich in various vitamins and minerals which are essential for a healthy body.
Boesenbergia rotunda, commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called fingerroot, because the shape of the rhizome resembles that of fingers growing out of a center piece.
Kaempferia parviflora, the Thai black ginger, Thai ginseng or krachai dum, is an herbaceous plant in the family Zingiberaceae, native to Thailand. Kaempferia parviflora has been the subject of increased scientific interest in recent years. In a systematic review in 2016, 683 records and 7 studies were analyzed, with a reference that krachai dum significantly increased hand grip strength and enhanced the response to sexual erotic stimuli. An earlier study found that acute dosing did not have an effect on sprint and endurance exercise in humans, but indicated that chronic effects or actions in other populations cannot be excluded.
The Moringa leaf is comparatively an unheard name in spite of the fact that it has been found mentioned more than two thousand years before, and the World Health Organization has been observing and utilizing the tree for more than forty years now as a cheap health supplement in the poverty-stricken countries the world over. There is a reason behind this. Moringa leaf boosts your energy in a natural manner, and is a remarkable source of nutrition. This energy promotion does not happen because of sugar, so it is lasts for a long time. Individuals ingesting it say that their ulcers are healed, tumors restricted, there are reduction in the arthritis pains and inflammations, controlled blood pressure, the skin problems are restored, and finally they have stronger defenses against diseases. Resource:http://www.herbal-home-remedies.com/blog/?p=101