Lolot

taxobox
name = Lolot

---

regnum = Plantae
unranked_divisio = Angiosperms
unranked_classis = Magnoliids
ordo = Piperales
familia = Piperaceae
genus = "Piper"
species = "P. lolot"
binomial = "Piper lolot"
binomial_authority = C.DC.|

Lolot ("Piper lolot") is a flowering vine in the family Piperaceae, cultivated for its leaf which is used in Lao and Vietnamese cuisine as a flavoring wrap for grilling meats.cite book | author = McGee, Harold | title= On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | id=ISBN 0-684-80001-2 | pages = p. 410] It is also known as lolot pepper.cite book | last=Seidemann | first=Johannes | title=World Spice Plants: Economic Usage, Botany, Taxonomy | publisher=Springer | year=2005 | isbn = 3540222790 | pages = p. 292] In Vietnamese it is called "lá lốt".

The practice of wrapping meat in vine leaves originated in the Middle East, which was taken to India by the Persians.cite book | author=Davidson, Alan | title= The Oxford Companion to Food | publisher = Oxford University Press | year=1999 | id=ISBN 0-19-211579-0 | pages= p. 828] It was subsequently introduced by the Indians to Southeast Asia. However, grape vines do not grow well in tropical climates, so the Vietnamese started to use leaves of lolot instead. It is native to the Indochina region and recently introduced to the United States by Lao and Vietnamese emigrants. It is also used for medicinal purposes, to relive a wide range of symptoms from inflammation to snakebites.

Notes