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What herb did I buy?

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BenIsHere Mar 26, 2013 08:45 AM

I'm in the habit of buying new foods, googling them, and figuring out what to do.

I bought an herb called kayan. Google thinks it's cayenne or a youth basketball player named Kayan Herb. Nothing helpful!

It looks vaguely like tarragon, but with a shorter leaf. Tastes sweet and citrusy. It's yummy.

The store I bought it at is owned by Koreans but caters to every possible immigrant group, so it could from anywhere...

 
 
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    pine time RE: BenIsHere Mar 26, 2013 09:06 AM

    Before reading your post, I also guessed tarragon. Maybe some variety of it?

    1. mcf RE: BenIsHere Mar 26, 2013 09:24 AM

      Curry leaf? Say's it's citrusy here: http://www.clovegarden.com/ingred/her...

      3 Replies
      1. re: mcf
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        pine time RE: mcf Mar 26, 2013 10:55 AM

        Curry leaves that I buy are broader, but perhaps these are young ones?

        1. re: pine time
          mcf RE: pine time Mar 26, 2013 11:14 AM

          I dunno, but look at the pics on the link... there's one that I think looks like the above.

        2. re: mcf
          LMAshton RE: mcf Apr 5, 2013 06:38 PM

          Curry leaves aren't citrusy. They're more of a sort of smokey-ish flavour. Also, those leaves are the wrong shape for the two varieties of curry leaves I'm familiar with, and the stems are all wrong.

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          seamunky RE: BenIsHere Mar 26, 2013 09:35 AM

          It looks a bit darker than what I'm used to but I think it may be "rice paddy herb" or Ngo Om in Vietnamese. It is fantastic in a delicious sour soup with tamarind and fish

          http://www.specialtyproduce.com/produ...

          Andrea Nguyen of VietWorldKitchen says the following:

          "I typically use ngo om (rice paddy herb) for canh chua ca (sour fish soup), which is a southern favorite made with catfish (or ca loc, snakehead fish), tamarind, pineapple, tomato, and bean sprouts. Right at the end, you add some chopped up ngo om and it adds its delicate fragrance and flavor to the hot broth."

          1 Reply
          1. re: seamunky
            pinehurst RE: seamunky Mar 26, 2013 09:47 AM

            Yes...and the stems look a little thinner than what I see. It's not a Vietnamese coriander, is it? The taste described seems more like what you (or mcf below) suggests, given the citrus hints.

          2. q
            qianning RE: BenIsHere Mar 26, 2013 11:04 AM

            Pretty sure it is not curry leaf---the stem configuration is all wrong.
            http://gernot-katzers-spice-pages.com...

            But I think rice paddy plant, which is sometimes known as "kayang" would be a likely guess.
            http://gernot-katzers-spice-pages.com...

            6 Replies
            1. re: qianning
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              HillJ RE: qianning Mar 26, 2013 11:12 AM

              http://www.google.com/search?hl=en&am...

              I think you're correct qianning-rice paddy herb. Images above provide a closer detail

              1. re: HillJ
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                BenIsHere RE: HillJ Mar 26, 2013 11:57 AM

                I'm pretty sure it's rice paddy plant. The pictures in the link are very similar to what I have .I plan to use some tonight in a frittata and then again in broccoli soup and then make my wife guess what I put in. (I'll tell her after a few guesses. Needless to say she won't guess "rice paddy plant.")

                We'll see how I like it after cooking with it, but to nibble a few leaves it's really yummy. It seems like something that could be more widely popular someday.

                Thanks everyone.

                1. re: BenIsHere
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                  HillJ RE: BenIsHere Mar 26, 2013 12:16 PM

                  You're fortunate, I cannot find rice paddy plants in NJ.

                  1. re: HillJ
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                    BenIsHere RE: HillJ Mar 26, 2013 04:44 PM

                    I used it in dinner tonight (frittata and broccoli soup) and was a little disappointed. The nice flavors of the herb didn't come through, even though I thought I used a lot.

                    Next time I'll follow an actual Vietnamese recipe. I could see the flavor working great with fish.

                    1. re: BenIsHere
                      mcf RE: BenIsHere Mar 26, 2013 04:54 PM

                      Sometimes you need to add it at the last minute, as you take your dish off the heat, to avoid losing it's quality.

                      1. re: BenIsHere
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                        HillJ RE: BenIsHere Mar 26, 2013 05:13 PM

                        Would you consider trying it as a tea? The one time I was able to purchase the leaves in CA I made a sweet tea with the leaves and it was very nice.

                        I've also added chopped rice paddy leaves in bread dough.

              2. Sarah Perry RE: BenIsHere Apr 2, 2013 02:13 PM

                Just wanted to say great post, and this habit:

                "I'm in the habit of buying new foods, googling them, and figuring out what to do."

                is one of the most fun things about living in the 21st century! I encourage this habit.

                1 Reply
                1. re: Sarah Perry
                  LMAshton RE: Sarah Perry Apr 5, 2013 06:39 PM

                  It's what I do, too. It's more fun that way. :D

                2. aqn RE: BenIsHere Apr 9, 2013 06:52 PM

                  This may help: https://www.google.com/search?q=ngò+ô...
                  I concur that íts most likely ngò ôm. Its most common use is probably as an herb in Vietnamese "sour fish soup" (canh chua cá)

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