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Description

Latin Name: Corchorus Olitorius

Origin Country: Egypt

Corchorus olitorius, commonly known as jute mallow, molokhia, or nalta jute, is a leafy vegetable and fibrous plant native to tropical regions, especially in Africa and Asia. It belongs to the Malvaceae family and is widely cultivated for both its leaves and fibres. In culinary use, the leaves are popular in Middle Eastern, African, and Southeast Asian cuisines, where they are often cooked into soups, stews, or as a thickening agent due to their mucilaginous texture.

Corchorus olitorius is also known for producing jute, a strong, durable natural fibre used in making burlap, ropes, and various textiles. While primarily cultivated for food and fibre, Corchorus olitorius holds cultural significance in various countries, especially in Egypt, where “molokhia” is a beloved national dish.

Molokhia leaves, also known as jute mallow, have a mild, slightly bitter, and earthy flavour. It pairs well with garlic, lemon, and spices, which are often used to enhance its taste in traditional Middle Eastern and African dishes.

– Molokhia is packed with vitamins and minerals, including vitamins A, and E, as well as magnesium, calcium, iron, and potassium, which may help maintain healthy skin and promote a glowing complexion.

– It is an excellent source of dietary fibre, which helps support healthy digestion, prevents constipation, and promotes gut health.

– Due to its high vitamin C content, molokhia can boost the immune system and help the body fight off infections and diseases.

– Tea/Infusion:

Place 1-2 teaspoons of dried molokhia leaves in a tea infuser or directly into your teacup. Pour 1 cup of boiling water over the leaves. Let the molokhia steep for about 5-10 minutes. The longer it steeps, the stronger the flavour will be. Add honey or another sweetener to balance any earthy or slightly bitter notes. A squeeze of lemon juice or a sprig of mint can add freshness to the infusion.

Drink 1-3 cups of tea a day.

– When dried, molokhia leaves can be rehydrated and used in soups, stews, or as a side dish.

– In order to rehydrate the molokhia leaves, soak them in warm water for about 10-15 minutes, or until they become soft and fully rehydrated. Drain the water and gently squeeze out excess moisture from the leaves.

– Molokhia leaves are often used in soups and stews, especially in dishes like Egyptian molokhia soup or Middle Eastern stews. You can add the rehydrated molokhia to broth or stew in the last 10-15 minutes of cooking.

– Dried molokhia leaves are often served over rice or with flatbread. You can also pair it with chicken, lamb, or beef for a complete meal.

– Tips:

Avoid overcooking, because molokhia can become slimy, so cook it gently and avoid excessive boiling.

– Molokhia or jute mallow, is generally considered safe when consumed as part of a regular diet.

– However, some individuals may be allergic to molokhia and may cause itching, swelling, difficulty breathing, or skin rashes. If you notice any allergic symptoms after consuming it, discontinue use and consult a healthcare professional.

– Due to its mucilaginous texture, molokhia may cause mild digestive discomfort, such as bloating or upset stomach, especially if consumed in large amounts.

– Pregnant women have to consult a healthcare professional before introducing molokhia in large quantities.

Additional information

Weight N/A
Quantity

50g, 100g, 200g, 250g, 300g, 400g, 450g, 500g, 600g, 750g, 1000g (1kg), 1500g (1.5kg), 2000g (2kg), 3000g (3kg), 4000g (4kg), 5000g (5kg)

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