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Ya-Nang Leaves

Ya-Nang Leaves



    Yanang, or botanical name Tiliacora triandra (Diels), is one type of herb native to the Southeast Asian mainland. In traditional Southeast Asian medicine, Yanang has been used as food and medicine for a long time. In the northeast of Thailand, people call this plant "Never get old for a thousand years."

    Yanang contains many health benefits that go along with its cooling effect. Yanang contains Vitamin A, B-carotene, phosphorus, polyphenols, flavonoids, alkaloids, and minerals such as calcium and iron.

  • USES

    In the Isan culture of northeast Thailand, the leaves are used in the preparation of kaeng no mai som, sometimes called keng Lao, a sour-tasting soup that also includes bamboo shoots, chilis, salt, citric acid, and sometimes oyster mushrooms, straw mushrooms, cha-om, or other ingredients. Generally, the leaves are not used whole, but rather a juice (or extract) made from the leaves is used to make the broth, primarily as a thickening agent rather than for its flavor. This juice may be prepared from scratch, from fresh leaves, or purchased in canned form.

    In Laos and Thailand, the leaves are extracted with water using both hands, rubbing on the leaves back and forth until all the green parts in the leaves are out in the water. This is called nam yanang, meaning "yanang water." The yanag water is used to make bamboo soup.


    Yanang is available year-round.

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