I bought this on ebat just because I liked the shiney leaves but than I discovered it’s also edible.
http://www.asiafood.org/glossary_1.cfm?alpha=C&wordid=3252&startno=1&endno=25
What’s it called Bubba?
pain master said:
What’s it called Bubba?
Piper sarmentosum
Bubba Louie said:
I bought this on ebat just because I liked the shiney leaves but than I discovered it’s also edible.
http://www.asiafood.org/glossary_1.cfm?alpha=C&wordid=3252&startno=1&endno=25
There is no common English name for this leaf, though it is sometimes erroneously referred to as ‘betel leaf’ or ‘wild betel leaf’. They are sold in bunches, still on the stems, at Asian shops where they are called by their Thai name, cha plu, or the Vietnamese name, bo la lot. Though of the same family (Piperaceae) as the betel leaf (see BETEL LEAF), cha plu is a finer, tender leaf, brighter green and with distinct veins. It is more delicate in flavour than betel leaf though still slightly pungent, and is eaten raw in Thai cuisine, especially as a leafy wrapping for snacks and appetisers called miang.
In Laos it is used in salad. In Malaysia (where they are called daun kadok) the leaves are shredded for ulam (a mixture of fresh herbs). In one of the top hotels in Kuala Lumpur, the chef used the leaves in a recipe which was not traditional: a cross-culture creation midway between a fish terrine and the local Nonya otak-otak, a highly spiced fish paste. It was formed in a triangular mould lined with daun kadok leaves, turned out on a serving dish, then cut in elegant triangular slices.
Otak-otak is usually pressed between coconut leaves or strips of banana leaves and grilled over coals, often at roadside stalls. The coconut or banana leaf wrapper is stripped away and discarded after the layer of fish is eaten. In the hotel presentation, the soft P. sarmentosum leaf, no thicker than spinach, was eaten with the fish.
Purchasing and storing: Choose bright green, uncrushed leaves which are not faded or limp. Leaves can be kept wrapped loosely in damp paper and refrigerated for a day or two. If leaves need reviving, try soaking for 2 or 3 hours in cold water to which a spoonful of sugar has been added. This also sweetens the flavour of the leaves.
Other Languages:
Laos: phak i leut
Malaysia: daun kadok
Thailand: cha plu
Vietnam: bo la lot
Recipes:
Leaf-Wrapped Snacks
From Charmaine Solomon’s Encyclopedia of Asian Food, Periplus Editions,1998,supplied courtesy of New Holland Publishers (Australia) Pty Ltd.
I thought so. It is super astringent, it will make your entire mouth feel like you have doped up on Novacaine.
Good stuff, it grows up here and the flower stamens are used to dip into agricultural lime and then chewed with Betel Nut (from the Palm)…. You get bombed big time.
In India, they crush the betel nut with cardamon, cinnamon, coriander, cloves and chili and put the mix into the Betel leaf. They then place the cocoon into the side of their cheek and chew on this for some time, all the while getting bombed…
Its a good appetite suppresant and it also makes you feel good when you are down.
The alkalinity of the lime and the acidity of the nut causes a red staining reaction in your mouth which makes you want to spit and causes mouth cancer.
The streets of Moresby are stained with the “blood” of betel nut.
pain master said:
I thought so. It is super astringent, it will make your entire mouth feel like you have doped up on Novacaine.Good stuff, it grows up here and the flower stamens are used to dip into agricultural lime and then chewed with Betel Nut (from the Palm)…. You get bombed big time.
In India, they crush the betel nut with cardamon, cinnamon, coriander, cloves and chili and put the mix into the Betel leaf. They then place the cocoon into the side of their cheek and chew on this for some time, all the while getting bombed…
Its a good appetite suppresant and it also makes you feel good when you are down.
The alkalinity of the lime and the acidity of the nut causes a red staining reaction in your mouth which makes you want to spit and causes mouth cancer.
The streets of Moresby are stained with the “blood” of betel nut.
Ooops Betel Leaf is.
pain master said:
I thought so. It is super astringent, it will make your entire mouth feel like you have doped up on Novacaine.Good stuff, it grows up here and the flower stamens are used to dip into agricultural lime and then chewed with Betel Nut (from the Palm)…. You get bombed big time.
In India, they crush the betel nut ( oops this should be leaf) with cardamon, cinnamon, coriander, cloves and chili and put the mix into the Betel leaf. They then place the cocoon into the side of their cheek and chew on this for some time, all the while getting bombed…
Its a good appetite suppresant and it also makes you feel good when you are down.
The alkalinity of the lime and the acidity of the nut causes a red staining reaction in your mouth which makes you want to spit and causes mouth cancer.
The streets of Moresby are stained with the “blood” of betel nut.
So are you saying I should or shouldn’t eat it. Any adverse effects?
pain master said:
pain master said:
I thought so. It is super astringent, it will make your entire mouth feel like you have doped up on Novacaine.Good stuff, it grows up here and the flower stamens are used to dip into agricultural lime and then chewed with Betel Nut (from the Palm)…. You get bombed big time.
In India, they crush the betel nut with cardamon, cinnamon, coriander, cloves and chili and put the mix into the Betel leaf. They then place the cocoon into the side of their cheek and chew on this for some time, all the while getting bombed…
Its a good appetite suppresant and it also makes you feel good when you are down.
The alkalinity of the lime and the acidity of the nut causes a red staining reaction in your mouth which makes you want to spit and causes mouth cancer.
The streets of Moresby are stained with the “blood” of betel nut.
Ooops Betel Leaf is.
Is what? You’ve got me confused here.
Bubba Louie said:
So are you saying I should or shouldn’t eat it. Any adverse effects?
You’d have to be desperate wouldn’t you Bubba? Don’t we have enough to munch on already? No offence here.
Bubba Louie said:
I bought this on ebat just because I liked the shiney leaves but than I discovered it’s also edible.
http://www.asiafood.org/glossary_1.cfm?alpha=C&wordid=3252&startno=1&endno=25
Pretty green and so glossy:D
pomolo said:
Bubba Louie said:
So are you saying I should or shouldn’t eat it. Any adverse effects?
You’d have to be desperate wouldn’t you Bubba? Don’t we have enough to munch on already? No offence here.
But I think PM was talking more about the bad effects of the betel nut not the plant I’ve got.
Bubba Louie said:
pomolo said:
Bubba Louie said:
So are you saying I should or shouldn’t eat it. Any adverse effects?
You’d have to be desperate wouldn’t you Bubba? Don’t we have enough to munch on already? No offence here.
But I think PM was talking more about the bad effects of the betel nut not the plant I’ve got.
Bumping for PM.
I looked closely at a very healthy Betel Leaf plant today and it looked the same as yours Bubba.
Try a leaf.
I did.
If it instantly feels like your mouth has visited the happy gas Doctor then that’s the gear…
The whole chewing getup here is what causes the Mouth Cancer, I think the Betel Nut (Areca) is the main culprit…. Maybe cooking removes the massive astringency of the leaf?
pain master said:
I looked closely at a very healthy Betel Leaf plant today and it looked the same as yours Bubba.Try a leaf.
I did.
If it instantly feels like your mouth has visited the happy gas Doctor then that’s the gear…
The whole chewing getup here is what causes the Mouth Cancer, I think the Betel Nut (Areca) is the main culprit…. Maybe cooking removes the massive astringency of the leaf?
I tried one and no reaction. I did find this…
The betel pepper that is chewed with betel nut is piper areca, or piper betle, not piper sarmentosum. Piper areca leaves are quite peppery, but in PNG it’s the unripe fruit catkin of this vine that’s the preferred chewing accompaniment for betel nut , rather than the leaf. The catkin is extremely fragrant – almost like pine. Piper sarmentosum is used in Thai cuisine – it’s very mild (or bland) in flavour, although it looks the same.