In Bangladesh it is called ketaki, along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani and sweet coconut rice pudding, payesh if basmati rice is not use. It acts as a cheap substitute for basmati fragrance as one can use normal,non-fragrant rice and with help of pandan the dish tastes and smells like basmati is used. It's really a poor man's Basmati. It is called pandan wangi in Indonesian, hsun hmway in Burmese, pandánin Filipino, bai tooey in Thai, rampe in Sinhala, sleuk toi in Khmer, Daun Pandan in Nonya cooking, lá dứa in Vietnamese, "Xiāng lán" in Chinese and fragrant plant in Magahi and Bhojpuri due to its fragrance.
The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance which enhances the flavor of Indonesian, Singaporean,Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer and Burmese foods, especially rice dishes and cakes.
Bottled pandan extract is available in shops, and often contain green food coloring. The leaves also notably have a repellent effect on cockroaches. The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, (Thai: kai op bai toei), is a dish of chicken parts wrapped in pandan leaves and baked. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan fruit salad, as well as rice-based pastries and numerous sweet drinks and desserts.
Other uses is for:
# Weak Nerves
# Rheumatism and Stiff
# Fidget
# Hair Loss
# Discolor hair
# Dandruff
For more information on how to treat above illness you can surf this website > http://herbalmiracles.blogspot.com/2010/08/pandan-leaf-properties.html
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