• Scientific Name: Corchorus olitorius L. Molokhia Leaves are a popular culinary ingredient recognised for their green leafy appearance and characteristic texture when cooked.
• Also Known As: Molokhia, Mulukhiyah, Molokhiya, Mloukhiya, Jute Mallow, Jew’s Mallow, Egyptian Spinach, Ewedu, and Saluyot.
• What It’s Known For: A traditional cooking leaf with a mild green, earthy, and slightly savoury flavour. When simmered, the leaves develop the smooth and naturally thickened consistency associated with Molokhia soup and stew recipes.
• How to Use: Crumble or crush according to the desired texture. Add gradually to simmering broth, stock, sauce, or stew and stir well. Season with garlic, coriander, cumin, lemon, chilli, or black pepper according to the recipe.
• Awafi Mill Quality: Carefully selected Molokhia 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.
