• Scientific Name: Urtica dioica L. Nettle Leaves have a natural green to olive-green appearance, lightly textured surface, leafy aroma, and distinctive green flavour. Urtica dioica is the recognised botanical species commonly known as Stinging Nettle.
• Also Known As: Nettle Leaves, Stinging Nettle Leaves, Common Nettle, Nettle Leaf, Bichhu Buti, Bichhoo Booti, and Qurrays Leaves.
• What It’s Known For: A versatile leaf ingredient with grassy, earthy, vegetal, mildly spinach-like, and gently bitter notes. Commonly prepared as an infusion or added to soups, broths, sauces, rice, pasta, breads, and seasoning blends.
• How to Use: For an infusion, add a small quantity to hot water, cover, steep for 5–10 minutes, and strain. For cooking, crumble and add to soups, broths, sauces, vegetables, rice, or dough according to the recipe.
• Awafi Mill Quality: Carefully selected Nettle Leaves packed without added colours, artificial flavours, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat, and direct sunlight.
