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NATURE & GASTRONOMY

  

 

 

  wild betel leaves

 

Thailand

Bai chaphlu, i.e. the leaves of wild betel, also known as piper sarmentosum. They are used in Thai cuisine, usually fresh and as a wrapper for miang, like with miangkham (fig.), but also to wrap the betel nut (fig.), here seen lying on the side.

See also POSTAGE STAMP.