Description

Also known as ‘Hot Leaf’, both the seeds and leaves are used in cooking. The former is similar in taste to black peppercorns and is ground before use in soups and stews. The mildly bitter but spicy and aromatic leaves are fairly tough and should be finely shredded or chopped before adding to soups. Use sparingly if using with chillies as it is quite spicy (hence the name, ‘Hot Leaf’).