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In Singapore: Wild Pepper, Wild Betel, Kadok, Kaduk, Daun Kaduk, Chabei, Sri Tanah, Chaa Phluu, La Lot, Akar Bugu, Sirih Duduk, 假蒟, 细叶青萎藤, 青蒟 (Native to Singapore, Least Concern)
Piper sarmentosum, known as lolot pepper or wild betel, is a creeping perennial herb whose heart-shaped leaves are used as a wrap in Southeast Asian cooking, especially for grilled meats. Grow it warm and humid with moist, well-drained soil and some shade.
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, 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.
Higuillo de hoja menuda · Vera cruz pepper · Betel · Madagascan Wild Pepper · Javanese Long Pepper · Cubeb · Piper darienense · Pepper · Kadsura Pepper · Long pepper · Kava · Black pepper
[Contains information from Leaf Area Index (LAI) and Heritage Trees from data.gov.sg (National Parks Board), made available under the terms of the Singapore Open Data Licence version 1.0]
Text excerpted from the Wikipedia article Piper sarmentosum by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
