ingredient information
Grapes Leaves
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Grape leaves are used in the cuisines of a number of cultures, including Greek cuisine, Turkish cuisine, Arab cuisine, and Romanian cuisine. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish. For a more complete description of its culinary uses, see Dolma. The leaves can also be sold in jars, by brand names such as Orlando California Grape Leaves, Ziyad, Alafia, Krinos, and Roland grape leaves. Dolma, sarma and Vietnamese luop are some foods that incorporate grape leaves. In a jar, the grape leaves are usually packed in rolls in a brined solution. A jar of commercial grape leaves typically contains: grape leaves, water, salt, citric acid, sodium benzoate, potassium sorbate, sodium bisulfite, for preservatives. In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain