In Vietnam, the plant is commonly known as lá dứa or dứa thơm and is cultivated and harvested mainly for culinary use. Some Vietnamese sources report that it is widely cultivated in southern provinces and that its leaves can be harvested almost year-round. In Vietnam, it is also known by several local names, including cây lá dứa, cây lá nếp, cây dứa thơm and cây cơm nếp. One distinctive characteristic of Pandanus amaryllifolius is its extremely rare flowering habit. Small plants maintained through regular leaf harvesting rarely flower; even when allowed to grow into larger forms, flowering remains uncommon. Female flowers are particularly rare among recorded specimens.

As a result, unlike many other botanical materials, fragrant pandan does not depend on a specific fruiting season for harvesting. Leaves can be harvested from approximately six months after planting and continue to be harvested for several years. During harvesting, individual leaves are typically cut while the growing tip and some young leaves are retained to allow the plant to continue growing. For pandan materials used in fragrance applications, this means the plant can provide a year-round supply, although material quality and olfactive profile may vary according to cultivar, growing conditions, leaf maturity and processing methods.

• FOOD & FLAVOUR: Pandan is one of the characteristic aromatic ingredients of Southeast Asian cuisine, particularly in Thailand, Indonesia, Malaysia and Vietnam. Fresh leaves are commonly used to flavour rice, cakes, desserts, beverages and coconut-based preparations. The leaves are often folded or tied and simmered with other ingredients to infuse their characteristic aroma.

• PERFUMERY & FRAGRANCE: In perfumery, pandan offers a distinctive interpretation of the gourmand and green families, connecting cereal, rice, creamy, sweet and leafy-green facets. Natural pandan extracts can be used to add depth to gourmand, tea, milky, tropical and botanical compositions, or to introduce a distinctly Southeast Asian character into a fragrance creation.

• COSMETICS & PERSONAL CARE: Pandan leaf extracts have also been studied and used in certain cosmetic and personal care applications, particularly in products incorporating tropical botanical ingredients and their characteristic aromas.

• RESEARCH & DEVELOPMENT: Pandanus amaryllifolius continues to be studied for its volatile compounds, 2-acetyl-1-pyrroline, phenolic compounds and other biological activities. This research continues to expand the potential applications of the plant beyond food and fragrance.

This absolute is produced from freshly harvested pandan leaves from Samoeng, Chiang Mai, using solvent extraction to capture the rich olfactive profile of the material. The opening is defined by a distinctive Basmati rice and freshly popped corn character, developing into a creamy, slightly nutty and green heart with a fresh sugar-cane nuance. Subtle toasted-hay facets and a soft, velvety leafy undertone add depth and create an almost cooling sensation. The use of fresh leaves helps preserve the natural balance between the material's cereal, creamy, green and sweet facets, offering perfumers a rich and authentic interpretation of fresh pandan.