What does Houttuynia cordata taste like?

Houttuynia cordata, commonly known as fish mint or chameleon plant, is an herb that has been used in traditional medicine and cuisine for centuries. But what does it actually taste like? Let’s dive into the unique flavor profile of this intriguing plant.

The Basics of Houttuynia cordata

Before we explore its taste, it’s worth understanding what Houttuynia cordata is. This herb, belonging to the Saururaceae family, is native to Southeast Asia¹. It’s known by various names across different cultures:

• Fish mint
• Chameleon plant
• Chinese lizard tail
• Rainbow plant
• Fishwort

In traditional Chinese medicine, it’s been used for its potential health benefits, including anti-inflammatory and antiviral properties.

The Unique Flavor Profile

Fresh Houttuynia cordata

When fresh, Houttuynia cordata has a distinctive and potent flavor that’s often described as:

1. Fishy: The most prominent taste is a strong, fishy flavor². This is where it gets its common name “fish mint.”
2. Pungent: There’s a sharp, almost biting quality to the taste³.
3. Slightly spicy: Some people detect a mild heat or peppery note⁴.

The intensity of these flavors can be quite surprising for first-time tasters. It’s not uncommon for people to have a strong reaction – either loving it or finding it off-putting.

Dried Houttuynia cordata

Interestingly, the taste profile changes significantly when the herb is dried⁵:

1. Milder: The strong fishy aroma and taste diminish considerably.
2. Cinnamon-like: Some people detect a subtle flavor reminiscent of cinnamon.
3. Tea-like: When brewed, it can have a taste similar to a mild black tea.

Why the Fishy Taste?

The distinctive fishy flavor comes from a compound called decanoyl acetaldehyde, also known as “fish mint essence.” This volatile compound is present in the fresh leaves but diminishes as the plant dries⁶.

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Culinary Uses

Despite (or perhaps because of) its strong flavor, Houttuynia cordata is used in various cuisines:

• In Vietnam, it’s often used fresh in salads or as a wrap for grilled meats.
• In parts of India, it’s used as a garnish or in chutneys.
• In Korea, it’s sometimes added to soups or stews.
• In Japan, the dried leaves are used to make a tea called “Dokudami cha.”

An Acquired Taste?

Like many strong-flavored foods (think durian or blue cheese), Houttuynia cordata can be an acquired taste. Some people love it from the first bite, while others may need time to appreciate its unique flavor profile.

Interestingly, our perception of its taste can be influenced by:

1. Genetics: Some people may be more sensitive to certain compounds in the plant.
2. Familiarity: Those who grow up eating it often find it more palatable.
3. Preparation method: How it’s prepared can significantly affect its taste.

The Bottom Line

So, what does Houttuynia cordata taste like? In short, it’s a complex herb with a strong, fishy flavor when fresh, which mellows into a milder, tea-like taste when dried. Its unique taste makes it a polarizing ingredient – some can’t get enough of it, while others prefer to steer clear.

Whether you’re a culinary adventurer or just curious about new flavors, Houttuynia cordata offers a taste experience like no other. Just remember, if you’re trying it for the first time, start small – a little goes a long way with this potent herb!

1. Kumar M, Prasad S K, Hemalatha S. A current update on the phytopharmacological aspects of Houttuynia cordata Thunb[J]. Pharmacognosy Reviews, 2014, 8(15): 22. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3931198/ ↩︎
2. Seung S K, Chang K H, Joung K H, et al. Optimization of preparation conditions of Houttuynia cordata beverage containing Saururus chinensis and Polygonatum odoratum by sensory evaluation and response surface methodology[J]. Journal of the East Asian Society of Dietary Life, 2008, 18(6): 1072-1080. https://koreascience.kr/article/JAKO200820549301200.pdf ↩︎
3. https://idr-lib.iitbhu.ac.in/xmlui/handle/123456789/754 ↩︎
4. Yang L, Jiang J G. Bioactive components and functional properties of Hottuynia cordata and its applications[J]. Pharmaceutical Biology, 2009, 47(12): 1154-1161. https://www.tandfonline.com/doi/abs/10.3109/13880200903019200 ↩︎
5. http://www.hgsyiyuan.com/Html/News/Articles/1598.html ↩︎
6. https://www.ajol.info/index.php/tjnpr/article/view/259487 ↩︎