Betel Leaves (Fresh)
From:
The leaves are known in Thai as bai cha-phloo. In some Asian supermarkets they may use the Vietnamese spelling of "La Lop" leaves. In English they're known as piper sarmentosum or "Betel" leaves. Somewhat bitter, the taste is perfectly suited for miang kham. Or you can wrap just about any Thai food in the leaves, such as fried rice with a peanut or two, and pop them into your mouth. We even wrap french fries with these leaves and dip in a variety of sauces. Delicious. The leaves are sold in bunches (see photo below). Leaves are 3-4" wide. These leaves are commonly used in Thailand as a simulant, if mixed together with limestone paste.
