PANDAN LEAVES

Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan leaves and is used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which also gives white bread, jasmine rice and basmati rice (as well as bread flowers Vallaris glabra) their typical smell.The plant is rare in the wild, but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The plant is sterile, flowers only very rarely, and is propagated by cuttings.

Pandan leaves contain a number of essential oils and chemicals that cockroaches find unpleasant. Terpenes and sesquiterpene hydrocarbons make up between 6 and 42 percent of the oils in these leaves, according to the National University of Singapore researchers. Pandan also contains 2-acetyl-1-pyrroline, or 2AP, a substance that repels both American and German cockroach species in test studies.

While pandan leaves contain substances repellent to cockroaches, they actually discourage these insects at a lower rate than other plants from the same geographical region. Pandan leaves are less potent than lemongrass, cinnamon, clove, ginger and turmeric, requiring a greater concentration of their essential oils to have the same effect. Chemically-extracted oils tend to produce a greater repellent effect than the leaves themselves, but the extraction process sometimes degrades the repellent chemicals. The Singapore study recommends using a combination of 2AP and pandan essence for best effect.

Eventhough it is not powerful enough to repel cockroaches but if you can extract the oil and put "Organic Cockroach Repellant"  you can make a profit 

OTHER CULINARY USES OF PANDAN LEAVES

Can be used as a dessert or can be added to juices and rice

BUKO PANDAN

JUICES MIX WITH BOILED PANDAN LEAVES

RICE ADDED SOME LEAVES WHILE COOKING