Piper sarmentosum (lolot pepper, lolot, wild betel) is a plant in the family Piperaceae used in many Southeast Asian cuisines. The leaves are often confused with betel,[1] but they lack the intense taste of the betel leaves and are significantly smaller.
Piper lolot (lolot) is now known to be the same species. Under this name it is cultivated for its leaf which is used in Lao and Vietnamese cuisine as a flavoring wrap for grilling meats, namely the thịt bò nướng lá lốt in Vietnam.[2]
^"Piper sarmentosum". Asia Food Glossary. Asia Source. Archived from the original on 2007-10-27. Retrieved 2008-09-08.
^McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 410. ISBN 978-0-684-80001-1.
Pipersarmentosum (lolot pepper, lolot, wild betel) is a plant in the family Piperaceae used in many Southeast Asian cuisines. The leaves are often confused...
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Sawangjaroen K; Poonpanang P.; et al. (2004). "Effects of Piper longum fruit, Pipersarmentosum root and Quercus infectoria nut gall on caecal amoebiasis...
brine and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Pipersarmentosum). A classic Penang Nyonya dish. Pie Tee, A thin and crispy...
distinctive taste mainly from fish bellies preserved in brine and pipersarmentosum. Pindang, fish or eggs cooked in salt and certain spices. Pulut, glutinous...
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