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What is Perilla Leaf? Its Uses and Delicious Dishes.

The culinary delights crafted from magenta plant leaves are indeed delectable, but do you know what this mysterious plant is and its benefits? Join us as we unravel the secrets of this fascinating leaf and its culinary prowess in the article that follows.

Administrator

13 July, 2024

The magenta plant, or more commonly known as cẩm leaf in Vietnam, is a versatile ingredient used extensively in culinary creations, especially in baking. However, not many are aware of its origins and benefits. Let’s delve into the world of this fascinating plant and uncover its secrets.

1What is the Cẩm Leaf?

The cẩm leaf, also known as Peristrophe bivalvis in the scientific community, is an herbaceous plant primarily cultivated in Southeast Asia. It boasts three distinct varieties, each with its unique characteristics: the purple cẩm leaf, the red cẩm leaf, and the yellow cẩm leaf.

– Purple Cẩm Leaf: Also called chằm lai, it has light green, thin, and broadly ovate leaves with minimal hair. Its unique trait is the vibrant purple color of its leaf extract.

– Red Cẩm Leaf: Known as chằm thủ, this variety produces red leaf extract. Its leaves are dark green, ovate, and densely hairy.

– Yellow Cẩm Leaf: This variety is also called chằm hiên or cẩm dại. Its leaves are ovate with a tapered base and pointed tip. Crushing the leaves releases a yellow-green liquid.

Cẩm leaf plants typically grow near streams or in areas with high humidity. They attain an average height of 50-100 cm, with leaves measuring 2-7 cm in length and tapering towards the tip. The stems have four sides with deep longitudinal grooves, and young stems are hairy, becoming smooth as they mature. The plant blooms in the fall, bearing bright red or reddish-purple flowers.

2Benefits of Cẩm Leaf

In traditional medicine, cẩm leaf is valued for its cooling properties and sweet, mild flavor. It is used to treat various ailments, including as a pectoral to soothe coughs and as an astringent to stop bleeding. In combination with other herbs, cẩm leaf is also employed to address conditions such as bronchitis, sprains, tuberculosis, and hematemesis.

Benefits of Cẩm Leaf

Additionally, cẩm leaf is effective in alleviating skin conditions like rashes and boils. For this reason, it is commonly used in children’s bathwater, especially during the summer months.

In the culinary realm, cẩm leaf serves as a natural food coloring agent, imparting a distinctive hue to dishes. It is often used to enhance the appearance of foods such as cakes, sticky rice, and desserts, making them more visually appealing and enticing.

3Delicious Dishes Featuring Cẩm Leaf

Cẩm Leaf Sticky Rice

Cẩm leaf sticky rice is a delightful dish that can be easily prepared at home. It captivates the senses with its aromatic coconut fragrance, the stunning purple hue from the cẩm leaf, and a delicate balance of sweet and savory flavors. Whether enjoyed as a snack or a hearty breakfast, it never fails to satisfy.

Cẩm Leaf Bánh Tét

A specialty of Cần Thơ, this delicacy captivates with its unique blend of flavors. The bánh tét, a type of cylindrical glutinous rice cake, combines the chewy texture of glutinous rice with the savory taste of mung beans and the nutty flavor of sesame seeds, creating an explosion of flavors that will leave you craving more.

Cẩm Leaf and Taro “Bánh Da Lợn”

This simple yet delightful snack is a favorite among homemakers. The result is a visually appealing treat with the purple hue of the cẩm leaf contrasting against the white taro. Each bite delivers a harmonious blend of sweet, creamy, and chewy textures.

Cẩm Leaf Chicken with Sticky Rice

With just a few simple ingredients and a touch of creativity, you can create this unique dish. It showcases the distinctive color of the cẩm leaf and the savory flavors of chicken and sticky rice, resulting in a nutritious and flavorful meal.

Cẩm Leaf Bánh Ít

Beyond its captivating purple exterior, bánh ít lá cẩm delights with its chewy dough, sweet and fragrant filling, and creamy coconut sauce. It’s a treat that’s sure to tantalize your taste buds.

Cẩm Leaf Banana Cake

This cake is a delightful fusion of flavors and textures. The purple exterior envelops a sweet banana filling, and when paired with creamy coconut milk, it creates a decadent and satisfying dessert.

4Extracting Color from Cẩm Leaf

Extracting Color from Cẩm Leaf

Step 1: Wash the cẩm leaves thoroughly and place them in a pot. Add enough water to cover the leaves and simmer over low heat. For a more intense color, continue simmering for about 15 minutes after turning off the heat.

Step 2: Remove the leaves from the pot.

Step 3: Strain the liquid through a fine-mesh sieve to obtain pure cẩm leaf extract.

With this knowledge, you can now explore the wonderful world of cẩm leaf and incorporate it into your culinary creations. Happy cooking!

Frequently asked questions

Perilla leaf, also known as Shiso or Beefsteak leaf, is an herb used in Asian cuisine. It has a unique flavor that is often described as a combination of mint, basil, and cinnamon with a hint of anise.

Perilla leaves are rich in nutrients and antioxidants, and have been used in traditional medicine for treating various ailments. They are known to have anti-inflammatory, anti-bacterial, and anti-allergic properties, and can help boost the immune system.

Perilla leaves can be used fresh or dried in a variety of dishes. They can be added to salads, soups, stir-fries, or used as a wrap for meats and vegetables. The leaves can also be blended into pesto or used to make a flavorful tea.

Perilla leaf is commonly used in Korean, Japanese, and Vietnamese cuisine. Some popular dishes that feature perilla leaf include Kimchi (a fermented vegetable dish), Gimbap (a Korean sushi roll), and Pho (a Vietnamese noodle soup). The leaves can also be deep-fried or pickled to create delicious snacks or side dishes.

Perilla leaves can be found in Asian markets or specialty grocery stores. You may also be able to find fresh perilla leaves at farmers’ markets or grow your own plant from seeds.