Water pepper (Persicaria hydropiper) is a cluster-like growing plant for moist locations that can also grow in shallow waters, for example as a pondside planting. However, it doesn't necessarily need ponding water and can also be sown in sandy or loamy soils and into a bed with normal garden soil. The Asian spice herb is mainly used for sushi and tempura in Japanese cuisine and grown in the whole of Asia because of its leaves. Water pepper, however, is also to be found wildly in Central Europe. The leaves are used freshly. After chewing them briefly, they develop a tingling pungency that has its very own allure and can't be compared to pepper or chili. The dried seeds can also be used as hot spice. They are still a little bit more intense than the leaves.
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