Hoja santa...................
Hoja Santa is an aromatic herb with a heart-shaped, velvety leaf which grows in tropical Central America. The name means Hoja Santa "sacred leaf" in Spanish. It is also known as yerba santa, hierba santa pepperleaf, Mexican, Root Beer and holy pepper plant known.
The leaves can be up to 30 centimeters (12 inches) or more in size. The complex flavor of Hoja Santa is not as easy to describe, but must eucalyptus, licorice, sassafras, anise, nutmeg, mint, tarragon and black pepper were compared. The taste is stronger in the young stems and veins.
It is often used in Mexican cuisine for tamales, wrapped the fish or meat in fragrant leaves for cooking, and emerged as an essential ingredient in Mole Verde, the green sauce in the Oaxaca region in Mexico. It is also chopped to flavor soups and eggs. In central Mexico, it is used to flavor chocolate drinks. In southeastern Mexico, called green liquor Verdin of Hoja Santa is. While usually used fresh, it is also used in dried form, although drying removes much of the flavor and makes the paper too brittle to be used as a wrapper.
The essential oils in the leaves are rich in safrole, a substance also found in sassafras, which has shown that carcinogenic in animals. Banned in 1960, the U.S. Food and Drug Administration sassafras bark, along with sassafras and safrole as a flavoring substances, due to its carcinogenic properties and the Council of Europe, the € same prohibition imposed in 1974, then the safety of foods with flavors Hoja Santa questionable.
The leaves can be up to 30 centimeters (12 inches) or more in size. The complex flavor of Hoja Santa is not as easy to describe, but must eucalyptus, licorice, sassafras, anise, nutmeg, mint, tarragon and black pepper were compared. The taste is stronger in the young stems and veins.
It is often used in Mexican cuisine for tamales, wrapped the fish or meat in fragrant leaves for cooking, and emerged as an essential ingredient in Mole Verde, the green sauce in the Oaxaca region in Mexico. It is also chopped to flavor soups and eggs. In central Mexico, it is used to flavor chocolate drinks. In southeastern Mexico, called green liquor Verdin of Hoja Santa is. While usually used fresh, it is also used in dried form, although drying removes much of the flavor and makes the paper too brittle to be used as a wrapper.
The essential oils in the leaves are rich in safrole, a substance also found in sassafras, which has shown that carcinogenic in animals. Banned in 1960, the U.S. Food and Drug Administration sassafras bark, along with sassafras and safrole as a flavoring substances, due to its carcinogenic properties and the Council of Europe, the € same prohibition imposed in 1974, then the safety of foods with flavors Hoja Santa questionable.
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