VERBENA BAY

Verbena Berry, also known as Mang Tang Berry, Magao Berry, or Tieu Rung, is a rare spice native to northern Vietnam. It has an exotic scent reminiscent of flowers and citrus fruits, with a delicate, flowery, fruity flavor, and a tangy touch, similar to that of a lemon candy. Its unique characteristics, combining verbena and lemon, make it versatile and suitable for a variety of dishes, both sweet and savory.  This berry is obtained from a wild shrub of the Lauraceae family, called Litsea Cubeba, and it appears in the form of small black fruits. It is harvested by hand once mature, then dried in the sun for about a week. Although its name may suggest that it is related to common verbena, it actually belongs to the Lauraceae family, distinct from the Vebenaceae to which verbena belongs.  In addition to its use in cooking, the verbena berry has health benefits. In Vietnam, it is used in traditional medicine to stimulate blood circulation, relieve sore throats, and soothe various health problems. It is renowned for its anti-inflammatory and calming properties, and its beneficial effects on conditions such as tendinitis, arthritis, rheumatism, sleep problems, stress, fungal infections and even acne.  In cooking, the verbena berry adapts perfectly to savory and sweet dishes. Its fresh, lemony scent makes it ideal for enhancing seafood, fish, and meats, while flavoring sauces, marinades, and simmered dishes. It can be used whole as an infusion for sauced dishes, while in crushed form, it provides an exotic flavor without spiciness. To fully reveal its flavor, it is recommended to grind it, and it can be added when serving.  Berry verbena is also an excellent addition to fruit and chocolate-based desserts, including fruit salads, jams, mousses and creams. Its citrus taste brings a refreshing touch to these sweet preparations. To fully enjoy its flavors, it can be used in different ways, depending on the effect sought in the recipe.