What are the different names for Kinh Gioi?

Kinh Gioi, also known as Vietnamese Balm or Vietnamese Lemon Balm, is a popular herb in Vietnamese cuisine and traditional medicine. It belongs to the mint family and is scientifically known as Elsholtzia ciliata.

Etymology

The term “Kinh Gioi” is derived from the Vietnamese language, where “kinh” means “sacred” or “holy,” and “gioi” translates to “aromatic” or “fragrant.” This name reflects the herb’s pleasant scent and its significance in Vietnamese culture.

Regional Names

Kinh Gioi is widely recognized by different names across various regions. Some of the common regional names for Kinh Gioi include:

• Elsholtzia ciliata: This is the scientific name used to refer to Kinh Gioi globally.
• Vietnamese Balm: This name highlights the herb’s origin and its use in Vietnamese cuisine.
• Vietnamese Lemon Balm: The term “lemon balm” is used to describe the herb’s citrusy aroma and flavor.
• Indian Mint: In some regions, Kinh Gioi is referred to as Indian Mint due to its resemblance to other mint varieties.
• Japanese Mint: This name is occasionally used to describe Kinh Gioi, possibly due to its similarity to Japanese mint plants.

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Uses

Kinh Gioi is highly valued for its culinary and medicinal properties. In Vietnamese cuisine, it is commonly used as a flavoring agent in soups, stews, stir-fries, and salads. The herb adds a refreshing and aromatic touch to dishes.

In traditional Vietnamese medicine, Kinh Gioi is believed to have various health benefits. It is often used to alleviate digestive issues, reduce inflammation, relieve stress, and promote relaxation. The leaves of Kinh Gioi can be brewed into a tea or used topically as a poultice.

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Furthermore, Kinh Gioi is also known for its insect-repellent properties. The herb’s strong aroma helps to deter mosquitoes and other insects, making it a popular choice for natural insect repellents.

Overall, Kinh Gioi is a versatile herb with a rich cultural heritage. Its various names reflect its significance and widespread use in different regions, making it a valuable addition to both culinary and medicinal practices.

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