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Gotu kola

Vegetables · Leafy greens

Gotu kola

Small round-leaved herb (Asiatic pennywort) eaten fresh in Sri Lankan sambols and Southeast Asian drinks.

Also called: centella, asiatic pennywort, indian pennywort, kola, vallarai, brahmi (pennywort)

Around the world: gotu kola, ගොටුකොළ (si) · vallarai (ta)

1 recipe with it

Photo: Shahidul Hasan Roman, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Gotu kola has small, kidney- to fan-shaped, bright-green leaves with scalloped edges on long thin stems. It is used as a leafy green and herb rather than a spice. In Sri Lanka it is finely shredded into mallung or sambol; in Vietnam and Thailand it is blended into a sweet green drink. It is sometimes called brahmi, a name also used for a different plant (Bacopa).

Centella asiatica

How it’s used

  • Shredded raw with coconut in gotu kola sambol/mallung
  • Blended into juice drinks
  • Added to salads and rice
  • Eaten with curries as a fresh side

Characteristics

Taste
Grassy, slightly bitter and herby.
Texture
Tender leaves on thin stems.
When cooked
Usually eaten raw or barely wilted; shred finely just before serving.
Sold as
fresh
Cooking uses
Usually eaten raw, Used as a garnish

Storage

Refrigerated. Refrigerate wrapped in damp paper and use within a couple of days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
11 kcal
Protein
2.3 g
Carbohydrate
1.29 g
Fat
0.1 g
Fibre
0.5 g
Sugars
0.2 g

USDA FoodData Central: Watercress, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Watercress — In salads and sambols; more peppery.
  • Parsley — Flat-leaf parsley mixed with a little rocket comes close.

Related ingredients

Recipes with gotu kola

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