Pasalai, poi or pui shaak in Bengali, is Malabar spinach, a twining, succulent vine with thick, glossy leaves. Green-stemmed and red-stemmed forms are the same species. In Bengal pui shaak is cooked with shrimp or fish heads into chorchori, and Tamil homes cook pasalai keerai with dal. Its leaves are mucilaginous, which thickens soups and stews.
- Botanical name
- Basella alba L.
- Family
- Basellaceae
- Tamil
- Pasalai
- Hindi
- Poi
- Sanskrit
- Upodikā
- Parts used
- Leaves and tender stems
- Habit
- Twining succulent green; red and green stems are one species
- Last updated
- 2026-10-27
How to recognise Pasalai
It is a fast-growing, twining perennial vine with thick, fleshy stems, green or red.
The leaves are thick, glossy, heart-shaped to round, and succulent.
Small, pink or white flowers grow in short spikes in the leaf axils.
The fruits are small, round berries that turn dark purple-black.
True spinach is a low rosette, not a climbing vine.
Traditional use of Pasalai
Kitchen
Pui shaak is cooked with shrimp, pumpkin or fish heads into chorchori in Bengal.
Bengali food practice
Kitchen
Pasalai keerai is cooked with dal and coconut in Tamil Nadu.
Tamil food practice
Household
The juice of the purple berries was used as an ink and food colour.
South and East Asian practice
Modern notes on Pasalai
The leaves are rich in vitamin A, vitamin C, iron and calcium.
Its mucilage is a soluble fibre that thickens cooking liquids.
It grows well in heat, when true spinach bolts.
The genus name comes from a Malabar name for the plant, recorded by early European botanists in Kerala.
Pasalai safety
Malabar spinach is a safe food. Like many greens, it contains oxalate, so people with kidney stones should eat it in moderation.
Ecology and sourcing
It is native to tropical Asia.
It grows from cuttings or seed and climbs quickly on a trellis.
Birds eat the dark berries.
It is grown as a backyard green across South and South-east Asia and tropical Africa.
Related plants
Questions about Pasalai
Is Pasalai real spinach?
No. It is a different family.
Are red and green forms the same?
Yes, the same species.
Why is Pasalai slimy?
Its leaves are mucilaginous.
What is chorchori?
A Bengali mixed vegetable dish.
Can I grow Pasalai at home?
Yes, on a trellis in warm weather.
When does Pasalai grow best?
In the hot, wet months.
Sources
- Basella alba L. — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q1130368 (Basella alba)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.