Cha-om

Cha-om (also spelled cha om, cha-um, or cha plu) is a tropical member of the Acacia family, native to mainland Southeast Asia. It is a small, perennial tree or shrub, known scientifically as Acacia pennata (L.) Willd. The plant is particularly noted for its feathery leaves, which are used as a culinary herb in certain regional cuisines, especially in Thailand and Laos.

Description

The cha-om tree typically grows to a height of 5-10 meters. It has bipinnate leaves, which are feathery in appearance and have a strong, distinctive aroma. The tree also produces small, yellow flowers in dense, globular clusters. The young leaves and shoots of the cha-om are the parts most commonly used in cooking.

Culinary Uses

In Thai cuisine, cha-om leaves are used in a variety of dishes. They are often blanched and served as a side dish with Nam phrik (Thai chili paste) or added to soups and curries like Kaeng som. The leaves are also a key ingredient in the Thai omelette known as cha-om kai, where they are mixed with eggs and then fried.

In Laotian cuisine, cha-om leaves are used in a similar manner. They are often incorporated into stews, soups, and stir-fried dishes. The leaves are also sometimes used to wrap small pieces of food, similar to the use of banana leaves in other Southeast Asian cuisines.

Cultivation

Cha-om is a hardy plant that can grow in a variety of soil types, although it prefers well-drained, sandy or loamy soils. It is a sun-loving plant and requires a good amount of daily sunlight for optimal growth. The plant is propagated through seeds, which are usually sown in the rainy season.

Nutritional and Medicinal Properties

In addition to their culinary uses, cha-om leaves are also known for their nutritional and medicinal properties. They are rich in vitamin A, vitamin C, and calcium, and have been used in traditional medicine to treat a variety of ailments, including digestive disorders, skin diseases, and inflammation.

See Also

• List of Thai ingredients
• List of culinary herbs and spices
• Acacia