Chiang da

Gymnema inodorum

leaf

Young shoots of a vine, cooked in soup with dried fish or stir-fried, and dried as a tea.

Origin

Northern Thailand

Season (United States)

all year round

Preparation

The young shoots are washed and cooked for a few minutes in a soup or stir-fried; dried, a teaspoon is infused for five minutes in hot water.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

It is a cousin of India's gymnema, the plant that numbs the taste for sweetness.