Bai chaphlu
are the leaves of
wild betel,
a plant known as
chaphlu and with the
botanical names
Piper lolot and
Piper sarmentosum.
The leaves are used in Thai
cuisine, usually fresh and as a wrapper for
miang, like
with
miangkham (fig.),
but also to wrap the
betel
nut
(fig.),
here seen lying on the side.