Pandan (P. amaryllifolius) leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya ('jam') preserves, and desserts such as pandan cake. Pandan leaf can be used as a complement to chocolate in many dishes, such as ice cream. They are known as daun pandan in Indonesian and Malay; and (bān lán) in Mandarin. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. Dried leaves and bottled extract may be bought in some places.
"Kewra" is extract distilled from the Pandanus flower, used to flavor drinks and desserts in Indian cuisine.
Throughout Oceania almost every part of the plant is used, with various species different from those used in Southeast Asian cooking.
Source: http://en.wikipedia.org/wiki/Pandanus
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