Common Herbs in Malaysia

Common Herbs in Malaysia

There are many herbs that are used by Malaysians of all races. They are eaten either raw or cooked in many delicious dishes. Malaysians have eaten herbs not only for their taste but also for the medicinal benefits. The older generation had learned about the types of herbs from the generation before and the knowledge of have been passed  down to the present generation. Although most of the medicinal values of these herbs are not scientifically proven yet, there are now more researches done to discover the medicinal properties of these herbs.

    I would like to share with you some information about a few of the herbs that are common in Malaysia.

 

1. Curry Leaves (Murraya Koenigii)

    Curry Leaves or usually called 'curry pelair' by the locals, are extensively used in cooking curries. The leaves give a warm, sharp fragrance to curries and sometimes are eaten raw. 

Besides using the leaves for its taste and fragrance, they are also used for its medicinal values.  In traditional Ayurvedic medicine, people have used curry leaves to lower blood sugar and cholesterol level, help digestive system and prevent greying hair.

2. Thai Basil 

    Thai basil is one of many types of basil and commonly grown in Southeast Asia. It has a slightly spicy flavour and strong peppery smell. The leaves are used in stir fry meat and Thai style curries. Sometimes the leaves are added into noodle soups raw.  Indeed, it is one of the 

most important herbs that is being used in Thai cuisines.

    Eating basil leaves is good for digestion, curing fever, headache, sore throat, cough, cold and flu. This herb also helps to cut down cholesterol and blood sugar level. 

3. Kesum (Persicaria Odorata) (Vietnamese coriander)

    Kesum  is also known as laksa leaves in Malaysia. It is one of the many ingredients in cooking 'laksa' and 'asam pedas' in Malaysia. The leaves are used raw in 'nasi ulam' and 'nasi kerabu'. The smell is strong and fragrant. The Nyonyas in Malaysia have used  this herb in many of their dishes too like in ‘Perut Ikan’, ‘Nasi Ulam’and a few other dishes.

     It is believed that eating kesum leaves can lower hypertension, stabilize blood sugar level and reduce bad cholesterol.