Produce

Malabar Spinach

Thick-leaved tropical climbing green, slightly mucilaginous, for curries and stir-fries.

Malabar spinach is a heat-loving climbing vine with thick, glossy, succulent leaves used as a leafy green in South and Southeast Asian cooking. When cooked it has a mild, earthy flavor and a slightly mucilaginous quality that thickens curries, dals, and stir-fries. It thrives in hot climates where true spinach struggles, making it a popular warm-weather substitute.

Malabar spinach—Basella alba or Basella rubra—is a climbing tropical green from the Basellaceae family, native to the Indian subcontinent and Southeast Asia. Despite its name, it bears no botanical relation to true spinach (Spinacia oleracea). What makes it invaluable in the kitchen is its heat tolerance: while true spinach turns bitter and bolts above 75°F, Basella thrives in summer warmth, making it the reliable green for hot-climate cooks and markets. Its thick, fleshy leaves and succulent stems hold their structure through cooking in ways true spinach cannot, and the plant climbs 6–10 feet when given support, producing abundantly through warm months.

The defining trait of Malabar spinach is the mucilaginous slime it releases when cooked—a gelatinous, viscous quality prized in many Asian cuisines as a natural thickener and textural element, much like okra. This slime develops from the leaf's polysaccharides and becomes more pronounced with longer cooking and in older leaves. The flavor is mild and slightly earthy, less acidic than true spinach, which means it takes on seasonings well without dominating a dish.

The red-stemmed variety (B. rubra) is ornamental and attractive in fresh preparations but turns an unappetizing gray-green when cooked—use the green-stemmed B. alba when cooked appearance matters. Both varieties are excellent sources of vitamins A and C, iron, and calcium, with notably higher vitamin A than true spinach.

Measured in: g
Storage: Fridge

Types & varieties

Basella alba

White or green Malabar spinach—green stems, bright green leaves, milder flavor, most common in commerce; recommended for cooked dishes where color matters

Basella rubra

Red-stemmed variety—deep purplish-red stems and leaf veins, slightly more ornamental; comparable flavor to the green variety but turns gray-green when cooked

Understanding and Managing the Slime

Malabar spinach's mucilaginous quality is the trait that divides cooks: prized as a thickener and textural element in South Asian and Southeast Asian cuisines, it is often viewed as a flaw by Western cooks unfamiliar with the vegetable. The slime is not a sign of spoilage—it is the natural pectin-like polysaccharides (galactose, rhamnose, and uronic acids) in the leaf cell walls releasing into the cooking liquid. Older leaves produce more slime. The slime thickens soups, curries, and dal preparations naturally without the need for added starches or cream.

Cook briefly (2–3 minutes) over high heat to minimize slime while preserving the leaf's structure
Add an acidic ingredient—tamarind, tomato, lime juice, or raw mango—to notably reduce viscosity
Use young, tender leaves: they are less mucilaginous and more pleasant in texture
In stir-fries, add Malabar spinach last to a hot wok and toss just until wilted
The slime is desirable in dal and curry preparations where body and thickness are welcome

Buying and Selecting

Look for bright, firm leaves with no yellowing or wilt. The stems should be supple and moist, not dry or woody. For B. rubra, vivid red coloring indicates freshness. Avoid leaves with brown spots, torn edges, or a slimy feel before cooking—this indicates age or damage. In tropical markets, Malabar spinach is often sold in large bunches with the climbing stems intact; strip the leaves from the tougher stems for cooking, keeping only the young tender tip sections of stem.

Select small to medium leaves for the best texture; large mature leaves are tougher and more intensely slimy
Check the leaf undersides for insects or debris—thick leaves trap pests in their folds
Buy from a source with high turnover; Malabar spinach deteriorates quickly once harvested
For fresh use in rolls or salads, B. rubra's red stems make an attractive garnish; for cooking, stick with green-stemmed B. alba

Common uses

Steamed or sautéed as a simple side dish, often with garlic, ginger, and chiliAdded to coconut milk–based curries and dals in South Indian, Sri Lankan, and Bangladeshi cuisineStir-fried with belachan (shrimp paste), chili, and lime in Malaysian and Indonesian cookingUsed in Filipino sinigang and tinola for its body and textural slimeFolded into omelets, frittatas, or South Indian pesarattu batterBlanched and added to cooling raitas or chutneysCooked down into a thick, porridge-like dish with lentils in Bengali pui saag recipesAdded to summer rolls or fresh spring rolls where the thick raw leaves hold up better than delicate lettuceStuffed into parathas or savory pastries in Indian subcontinent cooking

Tips & pitfalls

Harvest or buy young, tender leaves—older, larger leaves become tough and more intensely mucilaginous
If slime is unwanted: cook briefly (2–3 minutes) over high heat, or add a touch of tamarind or tomato—acidity reduces viscosity
Do not overcook—unlike true spinach, Malabar spinach holds its structure and can become overly gelatinous if subjected to long simmers
Wash thoroughly; the thick leaves trap sand and grit in their folds—rinse leaf by leaf under running water
When stir-frying, add to a hot wok last, just until wilted, to preserve color and prevent sogginess
Tear rather than chop for dressings or fresh use to preserve texture in raw applications
In hot climates where true spinach bolts, Malabar spinach is the reliable summer green substitute—plant it against a trellis for easy harvesting
Use only young tender stems in cooking; older woody stems should be discarded or stripped of leaves only
Refrigerate unwashed in a loose plastic bag with a dry paper towel and use within 1–2 days for best quality—the leaves do not hold well like hardy brassicas

Nutrition

23kcal

Energy

96 kJ · per 100 g

Where the calories come from

Protein 39%Carbs 49%Fat 12%

Protein

2.9g

6% DV

Carbs

3.6g

1% DV

Fat

0.4g

1% DV

Fiber

2.2g

8% DV

Sugars

0.4g

of which

Sodium

79mg

3% DV

Notable micronutrients

Vitamin K402% DV

Vitamin A52% DV

Folate49% DV

Vitamin C31% DV

Magnesium19% DV

Riboflavin (B2)15% DV

Source · USDA FoodData Central · Spinach, raw

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In the shops

Matched grocery products

Spinach
LA COLLITA · kg · Bonpreu
€1.29
Cut Spinach
FINDUS · kg · Bonpreu
€2.89
Maxi Spinach
FLORETTE · kg · Bonpreu
€2.59
Leaf Spinach
FINDUS · kg · Bonpreu
€2.99
Extra Spinach
BONPREU · kg · Bonpreu
€1.55
Spinach Leaves
FINDUS · kg · Bonpreu
€2.89

Good to know

Scientific Name: Basella alba (green) and Basella rubra (red-stemmed)
Family: Basellaceae (not related to true spinach, Spinacia oleracea)
Origin: Indian subcontinent and Southeast Asia—India, Sri Lanka, Bangladesh, Indonesia, Malaysia, Philippines
Also Known As: Ceylon spinach, Indian spinach, gui, vine spinach, Malabar nightshade, pui saag, Mayalu
Growing Conditions: Tropical and subtropical; thrives in heat and humidity; frost-sensitive; climbs 6–10 feet with support
Season: Warm months (summer through early autumn in temperate zones); available year-round in tropical markets
Flavor: Mild and slightly earthy; less acidic than true spinach; takes on seasonings well
Plant Parts Used: Leaves and young tender stems; flowers and berries are edible but rarely used in cooking
Texture: Thick, fleshy, succulent; becomes mucilaginous (slimy) when cooked—similar to okra
Storage: Refrigerate unwashed in a loose plastic bag with a dry paper towel; use within 1–2 days for best quality
Nutritional Highlight: Excellent source of vitamins A and C, iron, calcium, and antioxidants; notably higher in vitamin A than true spinach

Substitutes

True Spinach (Spinacia oleracea) — Not a textural match—lacks the mucilaginous quality—but works in cooked dishes; reduce cooking time significantly as true spinach wilts much faster than Malabar spinach
Water Spinach (Ipomoea aquatica / kangkung) — Similar thick, moisture-retaining leaves; comparable cooking behavior in Southeast Asian stir-fries and soups; slightly milder flavor
Amaranth Leaves (Amaranthus) — Good for curries and stir-fries; less slime, slightly earthier flavor; comparable cooking time and yield; widely available in South Asian markets

Pairs with

Coconut MilkGarlic and GingerTamarindDried Shrimp Paste (belachan/trassi)Turmeric and ChiliLentils (toor dal, masoor dal)Lime or Raw MangoPeanuts or Cashews

Also called

Pui Shak · Ceylon Spinach · Basella