Lolot pepper leaf essential oil
Piper sarmentosum
Lá lốt · Piperaceae
Green, warm, slightly spicy, with a light peppery note. Lolot belongs to the same genus as black pepper, and the nose hears the family resemblance.
The smell most Vietnamese people remember is lolot leaf over fire, in beef grilled in lolot leaves. Heat changes the smell a great deal, so a raw leaf crushed in the hand and a grilled one are almost two different things. Steam-distilled oil is closer to the raw leaf.
Lolot oil is very rarely distilled commercially, and published descriptions of it are sparse. This section relies mainly on the living plant. When a real lot arrives, it will be rewritten from that lot.
- Plant part
- Leaves
- Vietnamese name
- Lá lốt
- Scent family
- Green
- Plant family
- Piperaceae
- Lots published
- —
Published lots
No lots yet. When the first lot arrives, its GC/MS analysis will be published here — unedited, with the lot number printed on the bottle label.
Buy Lolot pepper leaf
This oil is in the catalogue but no lot has been brought in, so it is not on sale yet. Message us if you need it — what we stock next depends on what buyers ask for.
In the scent dictionary: Lá lốt — a description of the smell, the compounds behind it, and how to smell it for yourself.
Elsewhere in the catalogue
No lot of this oil yet. The oils below are close to it botanically or in how they are extracted — some of them already have lots.
Same plant family: Piperaceae Black pepper
Also from the leaves Cinnamon leaf · Green myrtle · Guava leaf · Lemon verbena · Palmarosa · Perilla · Red myrtle · Scots pine
Same method: direct steam distillation Amomum · Blue cypress · Cinnamon leaf · Green myrtle · Guava leaf · Immortelle Madagascar · Mastic · White pine