The flavor of Centella, also known as gotu kola or Asiatic pennywort, is a complex profile that changes depending on how it's prepared. While its taste is often described simply as bitter, the reality is more nuanced. Fresh Centella offers a subtly distinct, slightly bitter, and earthy flavor, while cooking or drying the herb can significantly alter its profile. For this reason, many traditional cuisines have developed techniques to balance its natural taste, turning it into a delicious and healthful ingredient.
The Raw Taste: Fresh from the Garden
When eaten fresh, such as in salads, Centella asiatica leaves have a characteristic mild, slightly bitter, and grassy taste. It is a member of the parsley family, and though it doesn't have a strong, overwhelming flavor, the bitterness is a notable aspect of its profile. The raw leaves also possess a refreshing earthiness that can add a unique dimension to fresh dishes. This flavor can be quite assertive for some, which is why it is often paired with other ingredients that complement or temper its taste. For example, in many Southeast Asian salads, fresh Centella is combined with elements like peanuts, lime juice, and fish sauce to create a balanced and complex dish.
How Processing Changes Centella's Flavor
- Blanching: A quick blanch in boiling water is a common method used to reduce the bitterness of fresh Centella leaves. This process softens the leaves and mellows the flavor, making it more palatable for those who find the raw taste too strong. Blanched leaves are often used in cooked dishes or salads where a milder flavor is preferred.
- Cooking: When cooked in soups, curries, or stir-fries, Centella's flavor becomes much less pronounced. The earthy notes tend to blend with the other ingredients, and the bitter edge fades. This allows the herb to add a subtle, herbal richness to the dish without overpowering it. In Sri Lanka, for example, it is cooked in coconut milk with garlic and served with rice.
- Drying and Brewing: When dried and steeped as a tea, Centella (or gotu kola) leaves produce a brew with a mild, grassy, and slightly salty flavor. The bitterness is significantly reduced in this form, and the tea is often consumed more for its reported health benefits than for a strong, appealing taste. Adding natural sweeteners like honey or dates can help to balance the herbal notes.
Centella in Culinary Traditions
Centella is a staple in many traditional cuisines, and its distinct flavor is integral to various regional dishes. Here's a look at how different cultures utilize its taste profile:
- Sri Lanka: Known as gotu kola, it is famously used in gotu kola malluma, a traditional side dish made with fresh leaves, grated coconut, shallots, and lime juice.
- Southeast Asia: The leaves are consumed raw in salads or cold rolls in countries like Cambodia, Vietnam, and Thailand. In Indonesia, it is used in a type of salad known as sambai oi peuga-ga.
- Indian Subcontinent: In Bangladesh and parts of India, the herb (Thankuni Pata) is used in a variety of dishes, including a fritter-like snack called Thankuni Patar Bora, which features mashed Centella and lentils.
Flavor Pairings to Balance Bitterness
To make the most of Centella's flavor, it is best to pair it with ingredients that can harmonize with or counteract its subtle bitterness. Traditional pairings include:
- Acids: Lemon and lime juice can brighten the flavor and cut through the bitter notes, a technique common in salads.
- Fats: Coconut milk or butter adds a creamy richness that can soften the herbal taste and make it more palatable.
- Spices: Garlic, ginger, chili, and shallots can add a contrasting heat or pungency that complements the earthy undertones.
- Sweeteners: For teas or juices, natural sweeteners like honey, dates, or jaggery can effectively balance the more bitter notes.
Taste Comparison: Centella vs. Other Common Herbs
| Feature | Centella (Gotu Kola) | Parsley | Mint | Cilantro (Coriander) |
|---|---|---|---|---|
| Primary Taste | Mild, earthy, slightly bitter | Fresh, green, slightly peppery | Cool, sweet, refreshing | Strong, citrusy, soapy (for some) |
| Texture | Soft, fan-shaped leaves, can be wilted | Crisp, curly or flat leaves | Smooth, delicate leaves | Tender leaves |
| Flavor When Cooked | Mellows significantly, earthy notes persist | Milds but holds some flavor | Loses most of its flavor | Loses most of its flavor |
| Ideal Uses | Salads, soups, stir-fries, teas | Garnishes, sauces, fresh dishes | Desserts, drinks, salads | Salsas, curries, garnishes |
| Pairings | Coconut, lime, spices, garlic, peanuts | Lemon, garlic, chicken, fish | Chocolate, fruit, lamb | Lime, chili, onion, tomato |
Conclusion: The Versatile and Subtle Flavor of Centella
In summary, the taste of centella is not a singular note but a subtle, multi-layered profile that can be adapted through various preparation methods. When raw, its mild bitterness and earthy notes are most prominent, while cooking or brewing tames these qualities, allowing its subtle characteristics to shine through. Its versatility allows it to be a healthy addition to a wide range of dishes, from refreshing salads to comforting curries and soothing teas. For more details on the properties of this plant, refer to the research published by the National Institutes of Health(https://www.ncbi.nlm.nih.gov/books/NBK603561/).
