Botanical Name:
Betel Leaf
Piper sarmentosum (Piperaceae)
General Description/History:
Betel leaf is also called ‘Wild Betel Leaf’, or cha plu.
It is a spice used in Asian cooking.
It is sold as fresh leaves, which are heart-shaped, glossy green with a prominent crease down the mid-rib and a creased appearance caused by distinct veins.
Its leaves are commonly sold attached to stems.
It has a delicate flavour and is eaten raw in many Thai dishes, or in salads in Malaysian cuisine.
Wild betel leaves used in cooking are not the same as the leaves chewed for their mild narcotic properties. Piper sarmentosum is used in cooking, while P. betle, or ‘betel nut’ is chewed.
Betel Leaf is mainly imported from India, Thailand, but small Australian-grown supplies can be found grown in Queensland.
Alternative Names:
Cha Plu
Wild Betel Leaf
Growing Areas:
Queensland
Nutritional Value:
Good source of protein, potassium, nitrogen and minerals
Storage/Handling:
Fresh leaves are prone to dryness and fungal rots. Store like lettuce: in the fridge for a few days (3-5) in a sealed plastic bag. Use as soon as possible after purchase.
