Our country is rich in biodiversity, renowned for its wide variety of herbal plants traditionally used in medicine, cosmetics, and cooking. However, despite its natural beauty, many local herbs species are now endangered. It is on the brink of extinction due to various factors. These include habitat loss due to development, excessive deforestation, and uncontrolled exploitation.
Here are six herbs or spices that are on the verge of extinction in Malaysia:
1. Pepijat Leaves/ Kesing Leaves
The Pepijat or Kesing Leaves (Elettariopsis curtisii) is a local herb from the Zingiberaceae family, which also includes turmeric and ginger. Known for its strong aroma resembling that of the kesing insect and its unique taste. This plant is an important ingredient in traditional Malay dishes such as Masak Lemak Tempoyak Ikan Patin and Gulai Asam Rong.
It is popular in the interior areas of Kelantan, such as Kuala Krai and Gua Musang, as well as in Pahang, including Raub and Temerloh. Apart from cooking, its leaves are used in traditional medicine for postnatal care. It also used as an ingredient in massage oils due to its valuable properties.
2. Kaduk Leaves Herbs
Sireh Duduk (Piper sarmentosum) belongs to the Piperaceae family. It frequently appears in Southeast Asian dishes for its flavor. Kaduk leaves, milder than betel leaves, are smaller. Malaysians use it in Masak Lemak Tempoyak Pucuk Kayu. It also features in salads or eaten raw as vegetables. Cultivating this plant is easy using cuttings or seedlings. Its root decoction helps relieve urination issues from kidney stones. It also treats coughs, skin fungi, malaria, and joint pain. Leaves address toothaches, constipation, and provide traditional medicinal benefits. Kaduk remains a versatile plant in Southeast Asian traditional practices.
3. Black Lemuni Leaves
The Black Lemuni plant (Vitex trifolia) is a popular herb in the northern part of Peninsular Malaysia, used both in cooking and traditional medicine. Typically growing 1-3 meters tall, it can reach up to 5 meters, with young leaves that are dark purple, turning green as they mature.
The young leaves of this plant are a key ingredient in traditional dishes like Nasi Ulam, Nasi Kerabu, and Nasi Lemak Lemuni. Nasi Lemak Lemuni, well-known as a postnatal dish, is believed to aid in healing internal wounds. Its leaves also offer various medicinal benefits, such as reducing body heat, treating productive coughs, cleansing wounds, and alleviating mouth ulcers. For burns, heated leaves (without water) can be applied to the skin. Additionally, the plant serves as a control for mosquito larvae and repels mosquitoes.
4. Sekentut Leaves Herbs
The Sekentut plant (Paederia foetida), also known as “Skunkvine,” is an herb from the Rubiaceae family that grows in thickets and forests. It is known for its unpleasant odor when fresh leaves are cut, due to its sulfur content. However, dried leaves have a milder scent and are often used in dishes like nasi ulam.
This leaves are well-known in traditional and Ayurvedic medicine, where they are used to treat toothaches, relieve bloating, alleviate joint pain, and ease stomachaches. Additionally, crushed leaves are used to reduce skin redness in babies. These leaves are frequently eaten as a vegetable and are a staple in preparing nasi ulam with other leaves such as lemuni, mengkudu, pegaga, and kaduk.
5. Mengkudu Leaves
The Mengkudu plant (Morinda citrifolia L.) is a tropical plant from the Rubiaceae family native to Southeast Asia, reaching heights of 5-8 meters. It produces white flowers and green spotted fruits that turn light yellow when mature. Mengkudu fruit is used in food, medicine, and as an antibacterial agent.
The chemical content in mengkudu fruit helps activate body enzymes, stimulate the digestive, circulatory, and reproductive systems. In Polynesia, it is used to treat menstrual pain, diabetes, liver disease, and bladder infections. In Malaysia, mengkudu juice is commonly consumed for heart health and improving blood circulation. Its polysaccharide compounds also help lower blood sugar levels.
The leaves are consumed as a vegetable to purify the blood and serve as an anti-aging agent. Additionally, they are used by women post-childbirth for bathing or compresses to help shrink the womb and improve blood circulation.
6. Mace (Aril of Nutmeg)
Mace is the outer layer surrounding the nutmeg seed (Myristica fragrans), which is dried and used as a spice in cooking. The nutmeg tree is cultivated in India, Indonesia, and Malaysia, especially in Penang. The green nutmeg fruit turns yellow when ripe, and its seed is used in spices, pastries, halwa, pickles, juices, and ointments.
Nutmeg contains antioxidants that help combat cancer-causing free radicals. As well as antibacterial properties to treat dental cavities and gum diseases. Consuming warm milk with nutmeg powder is said to help with insomnia and sleep disorders.
Protecting these nearly extinct herbs is not just a responsibility to preserve ecosystems but also an essential effort to maintain the identity and culture of Malaysian traditional medicine and cuisine. Through education, awareness, and conservation efforts, we can ensure these herbal plants continue to thrive for the benefit of future generations.
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Article by Syuriana Ibrahim
