Holy Leaf Pepper

This spice pepper is grown for its highly aromatic leaves. With good care, these can grow up to 30 cm in diameter! In an attempt to describe its complex aroma, we must imagine a blend of Eucalyptus, liquorice, sassafras (oil), anise, nutmeg, mint, tarragon, and black pepper. (I told you: complex, didn't I...?) Its use is very well-known in Mexican cuisine: 1) the so-called Tamales are fish or meat, rolled in this fragrant leaf, 2) it is also an essential ingredient in the famous "mole verde" sauce, 3) finely chopped in soup, 4) a flavour enhancer in chocolate drinks, and 5) in the liqueur "Verdin". American cheesemaker Paula Lambert introduced "Hoja Santa Cheese," goat cheese that is rolled in the pepper leaf during fermentation, thus acquiring a unique flavour. Although fresh use is preferred, the leaves can also be dried.

Names:
Latin: Piper auritum
Dutch: Holy Leaf Pepper
Also known as: Hoja Santa (Holy Leaf), Yerba Santa (Holy Herb), Acuyo, Anisillo
English: Mexican Pepperleaf, Sacred Pepper, Root Beer Plant