Feature:
Appearance: The leaves are green and have variable leaf shapes, which can be sharp or rounded.
Rapid growth: Grows rapidly under the right conditions.
Cold intolerance: Sensitive to cold and frost.
Taste and smell:
Taste: Has a unique and strong aroma and taste with a slight sweetness and bitterness.
Smell: Strong and aromatic, a bit like cloves or cinnamon.
Origin:
Taiwan
Cooking dishes:
Thai cuisine: often used in fried rice, curries and stir-fries.
Vietnamese cuisine: Commonly found in Pho and spring rolls.
Fish: Often used with grilled fish.
Chicken and Pork: Can be used as a marinade or as a condiment when cooking.
Soup: such as Thai hot and sour soup.
Beverages: You can use the nine-story pagoda leaves to make tea or other drinks.
**Pagoda leaves are a very versatile spice, especially in Asian cuisine. Its strong taste and smell make it an integral part of many classic dishes. However, since its flavor is quite strong, it is generally used with some caution.