The extraordinary verbena and lemon scent of this Vietnamese seed makes it a culinary ally of choice for fish & shellfish recipes. It refreshes pan-fried vegetables, compotes, and fruit salads.

The Vietnamese mainly use it in traditional medicine, as an infusion to fight against sore throats and stimulate blood circulation. Its local name is “Cây Màng Tang”. Add it just before serving the dish in order for the seed to release all of its flavors.