Piper flaviflorum
C. DC.
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Wikimedia Commons - National Museum of Natural History
Wikimedia Commons - National Museum of Natural History
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President and Fellows of Harvard College
President and Fellows of Harvard College
gbif · cc0
President and Fellows of Harvard College
President and Fellows of Harvard College
What to Eat
Edible parts: Leaves, Flavouring, Spice
The leaves and vine are cooked and used as a flavoring and spice. The leaves are sold in local markets.
Where to Find It
It is a tropical plant. In Yunnan.
Asia, China,
Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
A cultivated tropical vine of the pepper family found in Yunnan, with aromatic leaves and stems used as flavoring.
Other Information
It is a cultivated plant. The leaves are sold in local markets.
Names & Synonyms
Ganguling, Ke duo ye, Ke pian, Lao mei, Xiegan
References (3)
- Cao, Y., et al, 2020, Ethnobotanical study on wild edible plants used by three trans-boundary ethnic groups in Jiangcheng County, Pu’er, Southwest China. Journal of Ethnobiology and Ethnomedicine (2020) 16:66
- Ghorbani, A., et al, 2012, A comparison of the wild food plant use knowledge of ethnic minorities in Naban River Watershed Nature Reserve, Yunnan, SW China. Journal of Ethnobiology and Ethnomedicine; 8:17
- Xu, You-Kai, et al, 2004, Wild Vegetable Resources and Market Survey in Xishuangbanna, Southwest China. Economic Botany. 58(4): 647-667.
