Piper sarmentosum is an erect herb with long creeping stems. Its leaves are alternate, simple 6and 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 in jungles and places with plenty of shade. It is also planted in urban landscape gardens as ground covering shrubs.
The common names are varied : 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.
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 Vietnamese 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.
A study conducted by the Forest Research Institute of Malaysia (FRIM) shows that extracts from Kadok leaves have anti-oxidant properties. Piper sarmentosum is often made into drink to relieve the symptoms of malaria. The roots could be chewed to stop toothaches. A portion made from its roots is said to be diuretic. The drink has also been known to be effective in treating coughs, flu, rheumatism, pleurosy and lumbago. Young leaves are taken as ulam (condiment).
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