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- Betel Leaf is also called ‘Wild Betel Leaf’, or cha plu.
- Betel Leaf is a spice used in Asian cooking.
- It is sold as fresh leaves, which are heart-shaped, glossy green with a prominent crease down the mid-rib and a creased appearance caused by distinct veins
leaves are commonly sold attached to stems. - Betel Leaf has a delicate flavour and is eaten raw in many Thai dishes, or in salads in Malaysian cuisine.
- Wild betel leaves used in cooking are not the same as the leaves chewed for their mild narcotic properties. Piper sarmentosum is used in cooking, while P. betle, or ‘betel nut’ is chewed.
Betel Leaf is mainly imported from India, Thailand, but small Australian-grown supplies can be found grown in Queensland.
Botanical Name: Piper sarmentosum (Piperaceae)
Alternative Names: Cha Plu, Wild Betel Leaf
Health Benefits
Good source of protein, potassium, nitrogen and minerals.
100g of Betel Leaf yields the following:
- Calories – 44
- Total Carbs – 6.1% of DV
- Protein – 3.1% of DV
- Dietary Fibre – 2.3% of DV
*Percent Daily Values are based on a 2000 calorie diet.
Selecting tips
Fresh leaves are prone to dryness and fungal rots. Store like lettuce: in the fridge for a few days (3-5) in a sealed plastic bag. Use as soon as possible after purchase.