Kaduk

Common Name(s):

Scientific Name:

A creeping herb, the leaves are wide and thin with a slight fuzz, tapering a point much like the suit of spades in a deck of cards.

Native to Malaysia and Indonesia, though widely available around East and Southeast Asia.

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The leaves taste faintly spicy (hence 'pepper' leaf) and have a distinct, almost medicinal scent.

The young leaves are often eaten raw with sambal (chilli paste), and are popular in Vietnam to wrap ground beef before being grilled ("b� l� l?t").

Salted kaduk leaf is served with the keladi telur dumpling and petai miso.