| (Lolot pepper)
Vietnamese herb related to black pepper. The glossy, heart-shaped leaves are blanched briefly in boiling water and then used as a flavouring wrap for beef. Typically, wrapped beef pieces are skewered and then grilled. Alternatively, beef rolls made with ground beef and pork are wrapped in la lot leaves, then fried and served with rice. The leaves can also be used fresh chopped in, for example, Vietnamese beef omelette, and on roast beef. Recently a traditional use of la lot in the treatment of inflammation received scientific validation when compounds in the leaves were found to have the ability to inhibit platelet aggregation, an essential step in reducing inflammation. Excellent house plant. Ht. 45-60 cm (18-24 in).