Asian herb is a broad term used to describe a plant either whole or in part, of Asian origin, which may be used to impart sensory and/or nutritional characteristics to the dish in which it is used. Over the last few decades Asian influences on various cuisines have started gaining prominence. Distinctive flavours of Asian herbs have been shown to blend well into varied local preparations around the world.
Originating mainly from tropical regions of Asia, some of these herbs and their related features are-
Asian herbs and Uses
Betel leaf or Piper betle – Betel leaves are used in many parts of the Indian sub-continent as ‘Paan’ - a stimulant and for its medicinal properties as a mouth cleanser. It is also believed to be an antiseptic and breath-freshener. In India, the betel leaf holds special value as it enjoys an important place in traditional Hindu customs. Similarly in Vietnam chewing of betel helps break the ice and helps begin conversations. In Vietnamese marriage ceremonies too betel leaves play a significant role. In certain recipes of Vietnam, beef is wrapped in betel leaves before cooking. As a substitute grape leaves may be used.
Bay leaf is the aromatic leaf of the bay laurel plant. The leaves, both fresh and dried are often used to flavour soups, stews, curries and various gravies as also rice dishes like pilaf and biryanis. The fresh leaves are milder and do not develop their full flavour potential until several weeks after being picked and dried. The fragrance the leaves impart is more pronounced than taste. There are local variants like the Indian bay leaf (tej patta) and the Indonesian bay leaf (salam leaf), each with their unique flavour characteristics. The essential oil, Eugenol extracted from bay leaves has anti-inflammatory and anti-oxidant properties. Carminative properties help improve digestion and treat gastric ulcers. It acts as a herbal remedy for curing headaches and migraines and also for controlling blood sugar levels.
Laksa leaf or Vietnamese coriander also known as Vietnamese cilantro, Vietnamese mint or Cambodian mint is a herb, the leaves of which are used in Southeast Asian cooking. While in Malaysia and Singapore it is known as daun laksa or laksa leaf, in Vietnamese it is called rau rum. This herb finds use mainly in Vietnamese and Cambodian dishes including salads, soups and stews. In Malaysia and Singapore, this leaf is shredded and used as a key ingredient in a self-contained dish called laksa which is a filling spicy soup with noodles and meat. Thereby its Malay name - daun laksa.
Mitsuba or Japanese wild parsley, stone parsley or honeywort is a herb growing wild in shady places with sufficient moisture. The Japanese use this herb to add flavour to their soups and also to refresh their salads. It is believed to have a celery-like faint bitter taste. Apart from its use as a garnish in soups, it is also used as an ingredient for preparing sushi. This herb is high in fibre, Vitamin C and is also a good source of Calcium.
These and many more such interesting herbs form a part of the vast botanical wealth that the Asian continent offers to the world.
