This in not Betel leaf ( chewing for old people )

• In Bangladeshi cuisine, chopped leaves are tossed with chopped onion, green

• chili and a dash of mustard oil to be eaten as a salad with plain rice.

• In Thai cuisine, the leaves are used to wrap miang kham, a traditional snack;

• they are also one of the ingredients of the Kaeng khae curry of Northern

• Thailand.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.

• In Vietnamese cuisine it is grilled in bò nướng lá lốt, a typical Southern

• Vietnamese dish. Minced beef is marinated with seasoning, soya sauce and

• various finely chopped spices such as garlic, onion and lemongrass then

• wrapped in Piper lolot leaves and grilled, which brings smokey flavor to the

• beef. It is served with rice noodles, fresh herbs, sliced star fruits and

• pineapples, and fermented fish sauce mắm nêm