Paederia foetida, skunkvine, is a twining climber whose leaves smell strongly of sulphur when crushed. In Assam and Manipur it is a well-loved vegetable — bhedailota and oinam — cooked into curries and chutneys. Outside Asia it is an invasive weed.
- Botanical name
- Paederia foetida L.
- Family
- Rubiaceae
- Tamil
- Mudiyattum
- Hindi
- Gandhali
- Parts used
- Leaf (regional cuisine after a cook)
- Habit
- Stink twiner; not a kitchen keerai first
- Last updated
- 2026-10-25
How to recognise Skunkvine
It is a slender twining vine with opposite, oval to heart-shaped leaves on long stalks.
Crush a leaf and the smell is unmistakable: sulphurous, like cabbage or skunk. The species name foetida means “stinking”.
Small tubular flowers, white or pale pink outside with a deep purple throat, grow in loose sprays.
The fruit is a small, shiny, round capsule that splits into two flat seeds.
Older stems turn woody at the base, and a vine can climb several metres into shrubs and trees.
Traditional use of Skunkvine
North-east Indian cuisine
Leaves and young shoots are cooked with fish, made into chutneys or added to rice dishes in Assam, Manipur and Tripura. The smell mellows with cooking.
North-east Indian food practice
Folk practice
In Assam and elsewhere the leaves have been used in folk preparations for stomach complaints.
Assamese folk practice
Modern notes on Skunkvine
The smell comes from sulphur compounds such as dimethyl disulphide.
Ecologists in Florida, Hawaii and other places list it as a serious invasive weed that smothers native vegetation.
In Assamese homes the cooked leaves are a regular seasonal vegetable, and the vine is sometimes kept on fences for picking.
Skunkvine safety
Eat it only as local cooks prepare it, cooked.
Ecology and sourcing
It is native across tropical and subtropical Asia, including India, China and Southeast Asia, growing in hedges and forest edges.
Where introduced, it climbs over trees and shrubs and is hard to control.
It flowers in the warm months, and bees and butterflies visit the small flowers.
Related plants
Also in Rubiaceae
Questions about Skunkvine
Is Skunkvine edible?
Yes, cooked, in North-east Indian cuisine.
Why does Skunkvine smell?
It contains sulphur compounds.
What is the Hindi name of Paederia foetida?
Gandhali.
Does the smell go away?
Most of it does once the leaves are cooked.
Sources
- Paederia foetida L. — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q1209690 (Paederia foetida)
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.