Lá lốt (wild betel)

Piper sarmentosum

herb · leaf

Heart-shaped, peppery-scented leaves, wrapped around ground beef then grilled (bò lá lốt).

Origin

Southeast Asia

Season (United States)

all year round

Preparation

The leaves are washed and used whole, raw or grilled around the filling; the stalk is cut off.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

It is often mistaken for betel, whose leaves it shares, only smaller and milder; in Thailand it wraps miang kham, a traditional snack.