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Panax Ginseng

PANDANUS FASCICULARIS

Pandanus Fascicularis
Paris Polyphylla
Physalis Minima
Pinus
Pippali
Pisonia Aculeata
Platycodon Grandiflorum

Accession Number

CXX87.03

Plumeria Rubra

Origin

southern Asia, from southern India east to Taiwan and the Ryukyu Islands south of
Japan, and south to Indonesia.

Polyalthia Longifolia

Plant Name

Pandanus fascicularis

Abstract

A new alkaloid (1a), named pandamarilactonine-H, which possesses a methyl2-(pyrrolidin-2-yl)acetate function, was isolated from the roots of Pandanus
amaryllifolius. Eleven known alkaloids were also isolated. Unambiguous assignment of
the structure of 1a, including the absolute configuration, was accomplished by
spectroscopic analysis and total synthesis of its enantiomer.

Pleurospermum Kamtschaticum

Populus Nigra
Poria Cocos
Potentilla Argentea

Other Name

Kannada Tale hoovu, Kedige

Protium

Common Name

Keteki, Keya and Kevadaa

Prunella Vulgaris

Tamil Name

Thazhambu

Kingdom

Plantae

Division

Angiosperms

Pulsatilla Horeana

Unranked

Eudicots

Pycnanthus Angolensis

Order

Pandanales

Family

Pandanaceae

Prunus Salicina

Sub Family

Cecidomyiinae

Genus

Pandanus

Species

P. fascicularis

Plant Description

Various species of the genus Pandanus grow in tropical regions of Asia, Australia nad the
Pacific; one of those has fragrant leaves used as spice. The species that yields kewra
water is P. odoratissimus, which grows along the Indian East coast. Some consider it a
fragrant subspecies of P. tectorius Parkinson, which is distributed much wider up to
Australia and Polynesia. stemming from a palm-like tree cultivated in India, have a
delicate, floral scent and can be used to flavour foods, particularly Northern Indian
sweets. This flavouring must not be confused with pandanus leaves, which stem from a
related species and are used occasionally in Southern India, but mostly in South East
Asia, to flavour sweet rice dishes.

Parts Used

Male flowers

Habitat

South East Asian

Cultivation

Cultivation of P. odoratissimus is almost limited to the Indian union state Orissa, more
precicely, the Ganjam district in Southern Orissa. The flowers, which are most abundant
during the monsoon season, are havested early in the morning, as they lose their
fragrance quickly after opening; thereafter, they are immediately subjected to
hydrodistillation in one of the countless small distilleries found in the region. The
distilleries mainly consist of a row of earthen pots that are filled with flowers and water,
and a second, parallel rown of water basins used too cool the distillate, which is
collected in copper pots immersed into that water. Distillation takes place in a closed
apparatus without any control of temperature or pressure, the steam flowing from the
heated erthen pot to the cooled copper pot in bamboo pipes that are sealed with mud.
The distillations yields several grades of essences: Addition of sandalwood results in a
product called attar kewra which is the common grade in perfumery; the pure, rather
costly essential oil is known as ruh kewra. Kewra water is a cheap byproduct of
hydrodistillation suited for culinary use. Flowers of lower quality, as are common during

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Cancer Plants Database

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the dry season, can be processed into kewra water only. Some other Pandanus species
are valued because of their edible fruits or their strong leaves, which can be used for
plating.
Active Compound

pandamarilactonine-H

Medicinal Uses

It is a shrub with fragrant flowers. They are used to extract perfume, aromatic oil
(kevda oil) and fragrant distillations (otto) called "keorra-ka-arak". These are stimulant
and antispasmodic and are used against headache and rheumatism. The flowers are
also used to flavour food; kevda essence[1] is used in numerous Indian sweets like
rasgulla, petha (candied gourd or winter squash), rasmalai and burfi, especially in
Rajasthan. The flower, however, is reputed to attract snakes.

Diseases

Plant pacifies vitiated kapha, pitta, urinary retention, skin diseases, headache and
cancer.

References

^ Kewda essence
^ Ammas cooking
^ Sanskrit Documents - Chanakya Niti

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