P. latifolius, P. odoratissimus Linn P. amaryllifolius
Indochina P. latifolius, P. odoratissimus Linn P. amaryllifolius
Lá Dua Tea - naturally withered loose leaf powder pkg
Invigorating anti-oxidant herbal tea, relaxing& unique aromatic vanilla type woodsy rose Batsmati/Jasmine spice flavour - a soft green smooth and delicious natural tea
Price: $14.95 + $6.00 shipping/handing
Lá Dua leaves
produce a healthy & invigorating anti-oxidant herbal tea helpful in rejuvenating
and nourishing the body. The tea has a cooling effect which helps to maintain
the heart and liver in good condition and helps relieve fever and soothe sore
throats. It is also good for the treatment of internal inflammations, urinary
infections, colds, coughs, measles, bleeding gums and skin diseases.
Cosmetic & Aromatic Uses
It is also used in traditional aromatic bath & spa soaps that produce a unique fragrant scent. La Dua is said to be a restorative, deodorant, indolent and phylactic (serving to protect especially against disease), promoting a feeling of wellbeing, and acting as a counter to tropical lassitude (debility, fatigue, or diminished energy). It's also a breath sweetener and an effective organic food preservative.
interesting and useful attribute to this herb is that roaches tend to dislike
the compounds of La Dua leaves. In
Indians use the flower of this plant in making perfume, while in
In cooking, the leaf is used in cake, which is similar to the American sponge cake. The La Dua leaf has also been used in rice and making different type of curries. La Dua leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such
as Nasi lemak, Kaya preserves, and desserts such as sweet cake. For festive holidays and ceremonies, La Dua is used with the essences of rose to flavor spicy rice dishes such as Biryani. La Dua leaf is used in flavoring sweet desserts and rice dishes in Indochina Asian cuisines.
The best candidate is 2-acetyl-1-pyrroline (2AP), which was found in the leaves at levels of about 1ppm and which also occurs in aromatic rice cultivars such as Basmati & Thai Jasmine; another possibility is ethyl formiate, which is also common to both rice and La Dua leaves.
ancient times, the leaves were used for making thatched huts and women’s grass
skirts. Strips of the leaves are used in making woven baskets throughout Indo-china
used to serve rice or other food items.
Pandanus Lá Dua P. latifolius, P. amaryllifolius, P.Odoratissimus Roxb botanical
Lá Dua botanical offers a pleasant scent widely used in
In Thai gai hor bai toey cuisine leaves are used as fragrant wrappers.
Pandanus La Dua chicken, gai hor bai toey, is a classical recipe and an eternal favorite in restaurants: Marinated chicken bits are wrapped in leaves and deep-fried in a wok. Although the leaves are too hard to eat, they impart a most exotic aroma to the meat.
All over South East Asia, Pandan La Dua leaves find their most important culinary application in desserts: In Thailand, iced drinks from young coconuts with La Dua flavour are popular, and in Indonesia, theleaves are made into ice cream like concoctions (espandan, see also vanilla on the topic of ice creams). Furthermore, La Dua leaves appear more frequently in sweet puddings or custards based on sticky (glutinous) rice. For these concoctions, glutinous rice is boiled with water, palm sugar and La Dua leaves to yield a heavy mass that becomes semi-solid on cooling. Before serving, thick coconut milk is sprinkled over it. It is often possible to substitute La Dua by vanilla or nutty flavours (e.g., hazelnut extract) in these recipes, although the flavours are not too similar.
The flavour component of leaves is not well known. It is speculated that the flavor is a volatile product of oxidative degradation of a yellow carotenoid pigment that forms only when the plant withers. In that respect, there are similarities to saffron and rose, which also contain carotenoid-derived aroma compounds.
The best aromatic candidate is 2-acetyl-1-pyrroline (2AP), which was found in P. amaryllifolius Roxb leaves at levels of about 1 ppm (Cereal Chemistry, 70, 381, 1993 and which also occurs in aromatic rice cultivars; another possibility is ethyl formiate, which is also common to both rice and La Dua leaves (Naturwissenschaften, 71, 215, 1984).
Yet another study found 3-methyl-2-(5H)-furanone as main volatile compound in La Dua leaves, besides 3-hexanol, 4-methylpentanol, 3-hexanone and 2-hexanone (Flavor and Chemistry of Ethnic Foods, [Proceedings of a Meeting held during the 5th Chemical Congress of
On distillation, the leaves do yield traces of an essential oil, but it is unclear to which extent the volatile oil contributes to the flavour.
In Sri Lankan & Vietnamese La Dua leaves (p. Latifolius, allegedly synonym to p. Amaryllifolius), the following aroma components have been identified in concentrations less than one microgram per kilogram (ppb) fresh material: styrene 0.62, formylthiphene 0.76, linalool 0.29, β-caryophyllene 0.55, β-farnesene 0.18, 1,2-dimethoxybenzene 0.15 and β-selinene 1.24 ppb. (Phytochemistry, 21, 1653-1657, 1982)
than its flower yielding relatives, Pandanus Lá Dua
is not known in the wild state. Today, it is distributed over Southern India
peninsular, Indochina, Indonesia, and The family Pandanaceae comprises approximately 600 species that are widely
distributed in tropical and subtropical regions. Thirty-six species have been
recorded in India, among which P. odoratissimus Linn. and P. amaryllifolius
Roxb. are being exploited commercially. In p.odoratissimus, the flowers are
scented, while in p. amaryllifolius & p.latifolius the leaves are scented.
The family Pandanaceae comprises approximately 600 species that are widely distributed in tropical and subtropical regions. Thirty-six species have been recorded in India, among which P. odoratissimus Linn. and P. amaryllifolius Roxb. are being exploited commercially. In p.odoratissimus, the flowers are scented, while in p. amaryllifolius & p.latifolius the leaves are scented.Male flowers are extremely rare, and there is no scientific description of a female flower for this species. The only known instances of flowering plants occurred on the
(exerpts from Gernot Katzer's Spice Dictionary)
Dua La Dua (Coconut Sweet Sticky Rice with Fragrant Leaf Flavor)
"Check out the natural green of Xoi Dua La Dua, isnt it beautiful? I not only love the color of la dua (fragrant leaf) but also its exquisite
aroma and tang. Waking up in the morning smelling the steam of Xoi Dua La Dua is just reviving. Forget about Donkin or Krispy Kreme
donuts, just give me a handful of Xoi Dua La Dua with a cup of coffee and I am all set for the morning".(D. Truong from My Tho, Vietnam).
"The leavess aroma is distinct and hard to describe, somewhat nutty, reminiscent to fresh hay and definitely pleasant. A similar scent is found in some aromatic rice varieties grown in South East Asia. (e.g., Thai jasmine rice) Its actually the aroma you smell when a breeze passses through a rice field close to harvest time. This is one of the reasons why South East Asians throw a small blade in to their pot when they cook rice from the previous harvest, presumably to restore the newly harvested fragrance that has faded". (from the eGullet Society for Culinary Arts & Letters)
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