Tamalapaku

BOTANICAL NAME: Piper betle

FAMILY: Piperaceae

SYNONYMS:

ENGLISH: Indian Bay Leaf

HINDI: Tej patta

TAMIL: Pattai Ilai

TELUGU: Thamalapaku

CHEMICAL CONSTITUENTS:

v Contain eugenol, chavicol, hydroxychavicol, and caryophyllene. Stems contain phytosterols (β-sitosterol, β-daucosterol, stigmasterol etc.)

v Alkaloids (piperine, pellitorine, piperdardine, guineensine etc.), lignan (pinoresinol) and other components.

USES:

v In some Southeast Asian cuisines, especially in Thailand and Malaysia, tamalapaku leaves are used to add a distinctive flavor to dishes, often used similarly to how one might use herbs like basil or mint.

v The leaves can be used fresh in salads, adding a unique flavor profile and crunch to the dish.

v They can be used in cooking to impart flavor to soups, stews, and stir-fries

v Tamalapaku erall digestive health.

      v It is sometimes used in traditional medicine for its anti-inflammatory properties, which can help with conditions like arthritis or other inflammatory disorders.