Paingot
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| Pandanus sp. | |
|---|---|
 |
|
| Paingot growing in Northern Guam. | |
| Scientific classification | |
| Kingdom | Plantae |
| Clade | Tracheophytes |
| Clade | Angiosperms |
| Clade | Monocots |
| Order | Pandanales |
| Family | Pandanaceae |
| Genus | Pandanus |
| Species: | sp. |
| Binomial name: | |
| Pandanus sp. n/a |
|
| Synonyms | |
No synonyms listed |
|
Paingot[1] is the Chamorro word for the plant and leaves of the a tree which is currently understudied and does not have a proper scientific name[2]. Paingot leaves are traditionally harvested and used as a seasoning or pot herb.
Cultural Use
Used for cooking food such as rice or meats. The leaves are taken green, and used such like a bay leaf. It has a smell similar to that of jasmine rice, although some early researchers stated that it smelled similar to artichokes.
Botanical Information
Paingot is a type of pandanus used in cookery. It is not sufficiently studied, but first mentioned by Safford
- Binomial: Pandanus sp.
- Family: Pandanaceae
Gallery
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paingot 01 -
paingot 02 -
paingot 03 -
paingot 04
References
- ↑ Safford, E. W. 1905. Useful Plants of Guam. Washington, D.C.: U.S. Government Printing Office, p. 345. Facsimile printing, 2009 (Jillette Leon-Guerrero).
- ↑ Safford, E. W. 1905. Useful Plants of Guam. Washington, D.C.: U.S. Government Printing Office, p. 345. Facsimile printing, 2009 (Jillette Leon-Guerrero).
