A small tree with edible leaves that is extensively used in Indian traditional medicine. In Malaysia and Indonesia, the young leaves are boiled and eaten as a vegetable. Leaves has a lightly pungent flavor, to be mixed with other raw vegetables.
Suitable on soaking, wrapping with barbecue, fried meat, grilled fish. Sometimes used as a vegetable hot-pot dip or can be used as vegetables boiled or fried. It tastes very good. This mildly stimulant herb is famous in whole South Asia, Thailand, Indonesia and Vietnam.