Tiew (cratoxylum)

Cratoxylum cochinchinense, C. formosum

leaf

Young red, tangy shoots of a shrub, eaten raw with nam phrik and larb, or cooked in sour soups.

Origin

Northeastern Thailand and Laos

Season (United States)

February to May

Preparation

Only the tender tips of the branches are kept, rinsed; in a soup, they go in at the end and cook for just one to two minutes.

Molecules

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

Did you know?

They appear in the dry season, just before the rains, and are sold in small bunches.