Piper sarmentosum--காட்டு வெற்றிலை
Piper sarmentosum is an erect herb with long creeping stems. Its leaves are alternate, simple and heart-shaped. Young leaves have a waxy surface. Flowers are bisexual or unisexual, in terminal or leaf opposite spikes. Fruit is small, dry, with several rounded bulges. The plant has a characteristic pungent odour. It is found from the tropical areas of Southeast Asia, Northeast India and South China, and as far as the Andaman Islands. In Malaysia, the plant is usually found as a weed in villages and places with plenty of shade. It is also popular in urban landscape gardens as ground covering shrubs.
சாதாரணமாக குழந்தைகளுக்கு வரும் இருமலுக்கு இதனை சாறு பிழிந்து கொடுக்கலாம்.
The common names are varied : In Tamil it is called kaatu thipily or kaatu vetrilai .In Cantonese: 'Ka Lao' ; In Malay: Kadok ; In Thai : Cha Plu ; In Lao : phak i leut or pak eelerd ; In Vietnam : Piper lolot – lá l
This plant is often mistaken for its cousin Piper betel leaf plant.
Its Uses And benefits
It is a common plant used in traditional medicine and cooking.
The subtly peppery taste of the heart-shaped and glossy leaves adds zest to omelets and other viands. In cuisine, P. sarmentosum leaves are sold in bunches and are usually eaten raw. In Thai cuisine, it is used to wrap miang kham, a traditional snack. In Laotian cuisine, it is eaten as part of a salad.
In Malay cuisine it is shredded for ulam, a type of Malay salad.
In most of Southeast Asia, the betel leaf is used largely for the chewing of areca nut (erroneously called “betel nut” by colonialists) and as a medicinal herb. It has a very intense taste – bitter, hot, and unpleasantly medicinal – and can numb the tongue. Such a strongly flavored leaf would be far from the leaf of choice among sensible cooks for wrapping the tasty tidbits inmiang kam; It would only ruin the intricate balance of flavors of such a delightful Thai snack
Piper sarmentosum is a plant in the Piperaceae family used in many Southeast Asian cuisines. The leaves are often confused with betel, but they lack the intense taste of the betel leaves and are significantly smaller.
There is no "official" English name for it, but it is sometimes called wild betel. It is known as chaphlu (ชะพลู,pronounced [t͡ɕʰá.pʰlūː]) or cha phlu (ช้าพลู, pronounced [t͡ Thɕʰáː pʰlūː]) inai; phak i leut or pak eelerd (ຜັກອີ່ເລີດ) in Lao; and pokok kadok in Malay. In Vietnam, the local name of Piper lolot – lá lốt – is applied to P. sarmentosum also.
P. sarmentosum leaves are sold in bunches and are usually eaten raw.
- In Thai cuisine, the leaves are used to wrap miang kham, a traditional snack; they are also one of the ingredients of theKaeng khae curry of Northern Thailand.[3] The curry is named after these leaves, which are known as khae in Northern Thailand.
- In Laotian cuisine, it is eaten as part of a salad.
- In Malay cuisine it is shredded for ulam, a type of Malay salad.
P. sarmentosum leaves are used in traditional Asian medicines.[4] Chemical analysis has shown the leaves contain the antioxidant naringenin. Amides from P. sarmentosum fruit have been shown to have anti-tuberculosis and anti-plasmodial activities.
Climbing herb (up to 10 m) long with long runners. The plant has a typical pungent smell.
It has simple, alternate, heart-shaped leaves (7–14 cm by 6–13 cm). Young leaves possess a waxy surface.
It bears small, white flowers in the form of spikes. The fruits are small, black, dry, and with rounded bulges.
Uses
The plant serves to aid digestion and treat fever. Functioning as an expectorant, the fruits help in bringing up mucus and other material from the respiratory tract. The roots have multiple uses, ranging from treating toothache, coughing, and asthma to treating pleurisy and fungal dermatitis on the feet. (104)
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