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Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten. If consumed fresh, the aroma and bitter flavor of the Acacia Leaf is most often reduced by adding a dipping sauce such as shrimp paste sauce. Generally it is cooked to provide mild flavored greens that are added as seasonings to eggs, omelets, stir-fried foods, or served as a vegetable side dish. Asian names or spellings for this type of Asian greens include cha-om, chaom, cha om, sa-um, saum, and sa um.
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Acacia Leaf term - Related Content |
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| Grape leaves rolled around a filling are traditional food in many Mediterranean cultures, where this food has a different name in each country. Try them and you will understand why they are so widely enjoyed. Although this recipe is somewhat labor-intensive, it is not difficult and can be lots of fun as a family project, especially if this includes gathering wild grape leaves. Can be made ahead and refrigerated. Return to room temperature to serve. |
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| Disease of the vine caused by a virus. |
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| The most popular of the garden lettuce, this vegetable is a loose-leaf variety of lettuce that can be grown as a flat, smooth, rough, round, frilly or oak shaped leaf. The colors ... |
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| A leaf growing from the Neem plant that is native to Asia and East India where it is used to flavor foods. Grown for spirtual, medicinal and flavoring qualities, the Neem plant ... |
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| The green leaves growing from the branches of the Curry tree, a variety of plant native to many regions of Asia and India. As a food item, the Curry Leaf is considered to be a ... |
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| The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient. Some jute plants produce very bitter leaves and ... |
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