| Piper auritum | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Magnoliids |
| Order: | Piperales |
| Family: | Piperaceae |
| Genus: | Piper |
| Species: | P. auritum |
| Binomial name | |
| Piper auritum | |
| Synonyms | |
Piper sanctum[1] | |
Piper auritum is an aromatic culinaryherb in the pepper familyPiperaceae, which grows and is endemic to tropicalCentral America. Common names includehoja santa (Spanish for 'sacred leaf'),[2]yerba santa,[3][4]hierba santa,[3]Mexican pepperleaf,[4]acuyo,[4]tlanepa,[4]anisillo,[4]root beer plant,[2]Vera Cruz pepper[5] andsacred pepper.[1]
It is aperennial herbaceous plant up to 6 m (20 ft) in height with heart-shaped velvety leaves. The leaves can reach up to 30 cm (12 in) or more in size. The flowers are in simple white spikes containing myriads of tinyflorets which rise above the foliage like candles.[6]
The entire plant is said to have the fragrance ofSassafras. The complex flavor is not so easily described; it has been compared toeucalyptus,[7][8]licorice,[2][9]sassafras,[3][10]anise,[4][11]nutmeg,[4]mint,[12][13]tarragon,[7] andblack pepper.[4] The flavor is stronger in the youngstems and veins.
The leaf oil ofPiper auritum contains a relatively high concentration of hepatotoxicsafrole, around 70%. A few of the other 40 constituents occurring in minor quantities wereα-thujene,α-pinene,camphene,β-pinene,myrcene, andlimonene.[14]
It is native to the Americas, from northern South America to Mexico, and is also cultivated in California and southeast Florida.
It is often used inMexican cuisine intamales, fish or meat wrapped in its fragrant leaves for cooking, and as an essential ingredient inmole verde, a green sauce originally from theOaxaca region of Mexico.[3] It is also used to flavor eggs and soups likepozole.[15] In Central Mexico, it is used to flavorchocolate drinks.[4] In southeastern Mexico, a greenliquor calledverdín is made from hoja santa.[16]
While typically used fresh, it is also used dried, although the drying process removes much of the flavor and makes the leaf too brittle to be used as a wrapper.[17]
Traditionalbiodegradableculinary wrappings, beddings, layering & dishware | ||
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| Latin America |  | |
| Asia |
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| Africa | ||
| As dishware | ||
