Piper leaves |C
🌿 Product Name: Piper leaves (Lá lốt) 100g +/- 10g
Scientific Name: Piper sarmentosum
👉 Harvest Date: Continuous hand-harvesting once the vine is established (~120 days after planting to reach full maturity); individual leaves can then be picked ongoing as new growth appears
💚 Natural flavors: Mildly peppery and slightly bitter with a clove-like, aromatic kick — much gentler than true betel leaf (Piper betle), which is far more pungent. The aroma comes from compounds like the aromatic alkene 1-allyl-2-methoxy-4,5-methylenedioxybenzene, along with pellitorine and other amides.
🍳 Recipe Suggestions:
- Cookpad: https://cookpad.com/vn/tim-kiem/l%C3%A1%20l%E1%BB%91t
- Run Away Rice: https://runawayrice.com/appetizers/beef-wrapped-in-betel-leaves-bo-la-lot/
👩🍳 Nutrition Value:
- USDA: No dedicated FoodData Central entry exists for lá lốt/Piper sarmentosum — it's a niche herb not in the USDA database.
- Nutritionix: No dedicated entry found either.
- Note: lá lốt is best known as the wrapper for bò/chả lá lốt (grilled beef or pork rolls) — Run Away Rice actually has a specific recipe for this dish (Bò Lá Lốt), not just a general search page. Unlike the other products, there's no USDA/Nutritionix nutrition page available; phytochemical research (calcium, iron, vitamins B1/B2/C/E, β-carotene, antioxidants like naringenin) exists but isn't in standard nutrition-facts format.
🩺 Medicinal value: In Vietnamese and Southeast Asian folk medicine, piper leaf has traditionally been used to help soothe digestive discomfort and support oral health.
