are a popular flavouring in tropical Asia, from South India to New Guinea. They are used for rather different purposes, but mostly in connection with rice, since rice can profit most from the hay-like odour of pandanus leaves.
From the Indian subcontinent, I know only of few applications for pandanus leaves. They are commonly employed in Sri Lanka for Singhalese vegetarian or nonvegetarian curries and also cooked pulses, in any case often together with curry leaves. Since they are not wilted before usage, they provide hardly any flavour. Although there are scattered reports of their usage in South India, I have never seen them actually used in India, nor have I seen the plant growing anywhere. Most Indian cookbooks, understandably, do not mention this unique spice.