Pandan is used for handicrafts. Craftswomen collect the pandan leaves from plants in the wild. Only the young leaves are cut so the plant will naturally regenerate. The young leaves are sliced in fine strips and sorted for further processing. Later, the weavers will produce basic pandan mats of standard size or roll the leaves into pandan ropes for other designs. This is followed by the coloring process, in which the pandan mats are placed in drums with water-based colors. After drying, the colored mats are shaped into the final product, for instance a place mat or a jewelry box. Final color touch-ups are applied to assure a product of high quality. The whole process from harvesting of raw materials to finished product is handled by craftswomen, making this a truly community-based handicraft product.
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 斑蘭 (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. Also, Kewra or Kewadaa is used in religious worship, and the leaves are used to make hair ornaments worn for their fragrance as well as decorative purpose in western India.
Throughout Oceania almost every part of the plant is used, with various species different from those used in Southeast Asian cooking. Pandanus trees provide
* materials for housing,
* clothing and textiles including the manufacture of Dilly Bags (carrying bags), fine mats or ‘ie toga,
* food,
* medication,
* decorations,
* fishing,
* religious uses
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