tangay

Tangay, also known as tangay leaf or tangay plant, refers to the leaves of a plant species within the genus *Premna*. This genus is part of the family Lamiaceae, which also includes mints and basil. Tangay leaves are traditionally used in various culinary and medicinal practices in certain regions, particularly in Southeast Asia and parts of Africa.

In cooking, tangay leaves can be used as a flavoring agent in stews, soups, and rice dishes. They possess a distinct aroma and flavor that can add complexity to food. The preparation often involves drying the leaves or using them fresh. Their specific taste profile can vary depending on the exact species and preparation method.

Medicinally, tangay leaves have a history of use in folk medicine. They are sometimes employed for their purported anti-inflammatory, analgesic, or antimicrobial properties. Traditional preparations might involve decoctions or poultices made from the leaves to address ailments like wounds, fever, or digestive issues. Scientific research into the specific bioactive compounds and efficacy of tangay leaves is ongoing, with some studies exploring their potential pharmacological benefits. The precise species of *Premna* used for tangay can differ regionally, leading to variations in local names and applications.