Piper lolot

"Lá lốt" redirects here. This can also refer to the related Piper sarmentosum.
Lolot
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Magnoliids
Order: Piperales
Family: Piperaceae
Genus: Piper
Species: P. lolot
Binomial name
Piper lolot
C.DC.

Piper lolot (lolot) is a flowering vine in the family Piperaceae, cultivated for its leaf which is used in Lao and Vietnamese cuisine as a flavoring wrap for grilling meats, namely the thịt bò nướng lá lốt sausages of Vietnam.[1] It is also known as lolot pepper.[2]

In Vietnamese it is called lá lốt (or sometimes in the South lá lốp).. In Khmer, it is called japloo ចាព្លូ (or jeeploo ជីរភ្លូ), in Thai chaphloo ชะพลู, in Lao phak ee lert ຜັກອີ່ເລີດ (or phak nang lert ຜັກນາງເລີດ).

The practice of wrapping meat in vine leaves originated in the Middle East, which was taken to India by the Persians.[3] It was subsequently introduced by the Indians to Southeast Asia. However, grape vines do not grow well in tropical climates, so the Vietnamese started to use leaves of lolot instead.[3] It is native to the Indochinese region and recently introduced to the United States by Lao and Vietnamese emigrants.[2] It is also used for medicinal purposes, to relieve a wide range of symptoms from inflammation to snakebites.

See also

Notes

  1. ↑ McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. p. 410. ISBN 0-684-80001-2.
  2. 1 2 Seidemann, Johannes (2005). World Spice Plants: Economic Usage, Botany, Taxonomy. Springer. p. 292. ISBN 3-540-22279-0.
  3. 1 2 Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. p. 828. ISBN 0-19-211579-0.


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