📝 Description

What is this product?

Poi Saag, also known as Malabar Spinach or Basella Alba, is a tropical leafy green vegetable with thick, glossy, heart-shaped leaves and a mild, slightly mucilaginous texture. It’s not a true spinach but offers similar taste and nutrition, making it an excellent substitute in warm climates. Poi Saag is rich in vitamin A, vitamin C, calcium, iron, and antioxidants that strengthen immunity, improve vision, and promote healthy skin. Its tender leaves and stems are used in soups, curries, and stir-fries, particularly in Indian, Southeast Asian, and African cuisines. Known for its cooling effect and digestive benefits, Poi Saag is a wholesome and hydrating addition to any diet.

🌍 Origin

Malabar Spinach (Poi Saag) is native to the Indian subcontinent and is widely cultivated in India, Sri Lanka, Saudi Arabia, and Southeast Asia. It thrives in warm, humid climates and grows rapidly on climbing vines. Locally grown Poi Saag is harvested young to ensure tenderness, juiciness, and optimal flavor, making it ideal for fresh market and home-cooked meals.

🍽️ Nutrition Table (Per 100g)

Note: Poi Saag is a powerhouse of antioxidants, vitamins, and fiber — ideal for detox, hydration, and gut health.

👩‍🍳 Cooking Method/Recipes

🥬 Recipe 1: Poi Saag Curry

Ingredients: 2 cups chopped Poi Saag, 1 onion, 1 tomato, 1 tsp garlic paste, ½ tsp turmeric, 1 tbsp mustard oil, and salt.

Method:

1. Heat mustard oil and sauté onions until golden brown.
2. Add garlic paste, turmeric, and tomato; cook until soft.
3. Add chopped Poi Saag and cook covered for 7–8 minutes until tender.
4. Serve hot with rice or roti.

Why it’s healthy: Iron-rich and low in calories, this curry helps purify blood and supports digestion.

🍲 Recipe 2: Malabar Spinach Soup

Ingredients: 1 cup Poi Saag leaves, 1 garlic clove, 1 cup vegetable broth, 1 tsp olive oil, and pepper.

Method:

1. Heat olive oil and sauté garlic for a few seconds.
2. Add Poi Saag and vegetable broth; simmer for 5 minutes.
3. Blend lightly or serve chunky with a sprinkle of pepper.

Why it’s healthy: Light, mineral-rich soup that promotes hydration and boosts immunity.

🧊 Storage Instructions

🏠 Room Temperature

• Store in a cool, airy place for up to 6 hours if freshly harvested.

❄️ Refrigeration

• Wrap unwashed Poi Saag in a damp paper towel and store in a perforated plastic bag in the refrigerator.
• Remains fresh for 3–5 days.

🥶 Freezing

• Blanch for 1 minute, cool, and freeze in airtight bags.
• Use within 2 months in soups or stews.

🧺 Handling Tips

• Choose thick, glossy leaves and tender stems for best flavor.
• Wash thoroughly before cooking to remove soil and grit.
• Cook lightly to preserve nutrients and freshness.