Cuzco Leaves as a garnish Koppert Cress

Koppert Cress has added Cuzco Leaves to its range of products, a leaf that is said to have the taste of a cucumber and can be used in a variety of different ways.

Cuzco Leaves are the leaf of a plant related to the cucumber, originating from South America. In Peru the plant is still grown for its fruit, while the young shoots, leaves and tendrils can be used as leafy vegetables.

'When used raw it is a visually attractive ingredient,' Koppert noted. 'It makes rich dishes taste fresher and lighter. Use (part of) the leaves, as the stem may be too strong in taste.

'Use the leaves in cocktails, with fat fish, tuna tartare, steak tartare and vegetable dishes,' the group added. 'Combine with avocado, citrus, fermented vegetables, smoked and dried dishes, and cheese, while in combination with fatty ingredients the flavour is more nutty.'

Koppert stated that it was constantly looking for natural and innovative ingredients, that chefs could use to intensify the flavour, aroma and presentation of their dishes – products that meet the 'increasingly stringent demands' of restaurants across the globe.