SKU: 7329249173
anthurium pandurilaminum

anthurium pandurilaminum Anthurium pandurilaminum – Elongated Bullate 'Bullatus'

Sale price$21.55 Regular price$23.95
Save 10%

Pay in installments of $5.99 with ShopPay, AfterPay and Klarna

Shipping Estimate
USA
  • USA
  • CAN

Ships within 48 hours · Estimated delivery Jul 25 - Jul 30

Promo Codes Available:

For Your Every Summer RSVP, with Code: SUMMER15

Description

anthurium pandurilaminum Anthurium pandurilaminum – Elongated Bullate 'Bullatus'Anthurium pandurilaminum Elongated Velvet Leaves and Rare Growth Form Anthurium pandurilaminum is an extremely rare velvet leaved species with a narrow, elongated silhouette and dramatic paddle shaped leaves. The foliage is velvety to the touch, deeply veined, and forms a pendant or outward arching growth pattern that gives the plant a refined, flowing appearance. Its name hints at its unique shape leaves that resemble a fiddle or lyre, tapering at

Anthurium pandurilaminum – Elongated Velvet Leaves and Rare Growth Form

Anthurium pandurilaminum is an extremely rare velvet-leaved species with a narrow, elongated silhouette and dramatic paddle-shaped leaves. The foliage is velvety to the touch, deeply veined, and forms a pendant or outward-arching growth pattern that gives the plant a refined, flowing appearance. Its name hints at its unique shape – leaves that resemble a fiddle or lyre, tapering at the base and flaring gently at the top. This is a collector’s species best suited for growers who appreciate texture, rare forms, and the graceful lines of pendant Anthuriums.

Foliage Structure and Texture of Anthurium pandurilaminum

  • Leaf shape: Pandurate (fiddle-like), elongated with a narrowing mid-section
  • Surface: Velvety texture with prominent, silvery primary and secondary veins
  • Growth habit: Upright to semi-pendant, depending on support and conditions
  • Indoor size: Mature leaves can reach 30 – 60 cm in length; plant spreads 40 – 70 cm
  • Petiole: Typically terete or slightly flattened; supports drooping leaf blades

Natural Habitat and Species Context of Anthurium pandurilaminum

Anthurium pandurilaminum is a newly described species, native to humid tropical forests in Ecuador, where it grows as a terrestrial or epilithic species on shaded slopes with high ambient moisture. Temperatures in these environments typically range from 20 – 26 °C with frequent cloud cover and rich, organic soil. Its pendant leaf habit and velvet surface help it shed excess moisture while maximizing light capture in dim conditions. Although not widely cultivated, it has proven to be adaptable when grown in stable indoor conditions that mimic its montane forest roots.

Anthurium pandurilaminum is toxic if ingested – keep out of reach of pets and children.

How to Care for Anthurium pandurilaminum

  • Light: Bright, indirect light maintains leaf colour and size; avoid direct sun
  • Watering: Keep substrate consistently moist but not soggy; reduce slightly in low light
  • Humidity: Prefers high humidity – ideally 70 – 85% for optimal growth
  • Temperature: Best range is 20 – 26 °C; avoid cold drafts or rapid shifts
  • Soil: Chunky aroid mix with moss, bark, and perlite for airflow and moisture retention
  • Repotting: Every 1 – 2 years or when roots fill the pot; use wide, shallow containers
  • Fertilising: Monthly feeding with a balanced, diluted fertiliser
  • Propagation: Division or stem cuttings with visible roots and nodes
  • Hydroponics: Can adapt to semi-hydro with high humidity and airflow
  • Pruning: Remove old or damaged leaves to encourage healthy new growth

Common Issues with Anthurium pandurilaminum

  • Leaf tip browning: Often caused by low humidity or salt buildup – flush soil and increase humidity
  • Yellowing leaves: Usually a sign of overwatering or low light levels
  • Loss of velvet texture: Can happen in too much sun or very dry air
  • Spider mites or thrips: May target velvety leaves – treat with neem and increase humidity
  • Fungus gnats: Let the top of the soil dry slightly and improve substrate aeration

Extra Growing Notes for Anthurium pandurilaminum

This Anthurium prefers stable, warm environments with consistent humidity and soft light. Anthurium pandurilaminum responds best when its roots are kept slightly snug in airy, moisture-retentive mix. Its pendant foliage may benefit from being displayed on a raised platform, hanging planter, or tilted pot to show off its shape. Recreating a montane understory feel – cool airflow, filtered light, and moisture-retentive soil – will help this rare species flourish indoors.

Etymology and Botanical Naming of Anthurium pandurilaminum

Anthurium comes from the Greek “anthos” (flower) and “oura” (tail), referring to the long spadix of its inflorescence. The species name pandurilaminum refers to the pandurate (fiddle-shaped) lamina, or leaf blade, that defines this species. It was described by Thomas B. Croat and remains unpublished (ined.) at the time of writing.

Buy Anthurium pandurilaminum Now

Elegant, elongated, and rare – Anthurium pandurilaminum is a must-have for velvet Anthurium lovers and collectors of unique foliage forms. Order now and bring rare botanical beauty into your home jungle.

Shipping Notes
  • Free Standard Shipping on $100+ Orders to the USA.
  • Except Preorder products are shipped in 48 hours.
  • Delivery to the USA:
  1. Standard Shipping : 3-10 business days
  • If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
  • We offer a 30-day return/exchange service after receiving.
  • Final sale items are not eligible for returns or exchanges.
  • To process your return/exchange, please contact us at [email protected]
  • Please click here for more details>>> Return & Exchange Policy
SKU: 7329249173

Discover Niche Categories That Outsell anthurium pandurilaminum

Top-Converting Item to Boost Your Average Order

4.7 ★★★★★
Based on 7 reviews
Sort
Highest Rating
Newest First
Oldest First
Product Reviews
A
Verified Purchase
Amazon Customer
Dallas, US
★★★★★ 5
Great quality for price after 3 years of use
Color: Matte Navy, Size: 6-Quart, Color: Matte Navy, Size: 6-Quart
I’m 3.5 years in and use it weekly. So far it’s been a great product especially for the price. We are really into soups, roast, and I bake bread a lot. This thing is amazing and a great quality. It’s easy to clean, does great in the oven, and stands up great to constant use. I only have a small amount of staining at the bottom, and a couple scratches from metal utensils. The lid is solid and the handle is really secure still, which is a problem I’ve had with other brands I’ve tried.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on February 2, 2026
G
Verified Purchase
Gwen Jones
Belleville, US
★★★★★ 5
Quality product
Color: Navy, Size: 6-Quart
I absolutely LOVE my Dutch oven! The reduced cooking time for certain cuts of meat for stews, pot roast, etc., is a definite game changer!! The meat comes out so juicy and tender. I made curry and did the "burning" of the curry and was hesitant because I didn't want the pot to be stained. There were no stains left at all. I've used it numerous times since purchasing and it still looks new. It's very durable and the color is beautiful. If you're looking for a functional, quality, and durable Dutch oven without breaking the bank, this is it! I highly recommend.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on February 9, 2026
S
Verified Purchase
Serhii
Chelsea, US
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on April 26, 2026
B
Verified Purchase
Booksalottle
San Leandro, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on July 2, 2018
N
Verified Purchase
Nicholas Wilson
Dallas, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on May 13, 2026

recommand products