1. Introduction to Mac Mat Leaves

Mac Mat Leaves (Clausena indica) are the quintessential aromatic herb of the Northern Vietnamese highlands. Known as the “soul” of traditional roasting recipes, these leaves possess a unique, intoxicating fragrance that is a blend of citrus, lime, and a subtle herbal musk.

At Vinahugo, we harvest Mac Mat leaves from the limestone mountains of Lang Son and Cao Bang. When used in cooking, especially with meats like duck, pork, or fish, the leaves release essential oils that not only neutralize gamey odors but also infuse the dish with a deep, tropical forest aroma that cannot be replicated by any other spice.

2. Technical Specifications

• Product Name: Mac Mat Leaves (Lá Mắc Mật).

• Scientific Name: Clausena indica.

• Origin: Northern Highlands, Vietnam.

• Forms Available:

  • Fresh Leaves: Vibrant green, thick, and highly aromatic (Best for Air Freight).

  • Dried Leaves: Whole leaves, olive green color, retains 80-90% of original aroma.

  • Frozen Leaves: Vacuum-packed to preserve peak freshness.

• Color: Dark green to olive green.

• Flavor Profile: Highly aromatic, citrus-like, herbal, and slightly sweet when cooked.

• Shelf Life:

  • Fresh: 5–7 days (Chilled).

  • Dried: 12–18 months (Dry storage).

• Certification: Phytosanitary Certificate, Certificate of Origin (C/O).

3. Key Features & Quality Standards

• High Essential Oil Content: Our leaves are harvested at the right maturity to ensure they are packed with aromatic compounds.

• Natural Deodorizer: Exceptionally effective at removing strong odors from meats like lamb, duck, and wild game.

• Heat Resistant: Unlike many delicate herbs, Mac Mat leaves release more flavor when exposed to high heat (frying, roasting, or grilling).

• 100% Organic Origin: Grown naturally in mountain soil without the use of chemical pesticides.

4. Versatile Applications

4.1 Traditional Vietnamese Roasts

• Roasted Duck & Pork: The leaves are stuffed inside the cavity or wrapped around the meat to create the iconic flavor of “Vịt Quay Lạng Sơn.”

• Fried Chicken/Pork: Leaves are flash-fried until crispy and served alongside the meat for an edible, aromatic garnish.

4.2 International Fusion

• BBQ & Grilling: Used as a bed for grilling fish or skewered between meat chunks for a unique Southeast Asian twist.

• Essential Oils: Used in the extraction industry for high-end culinary flavors and traditional medicine.

5. Packaging & Logistics

• Packaging:

  • Fresh: 1kg, 2kg bags in ventilated cartons or styrofoam boxes with ice packs.

  • Dried: 500g, 1kg vacuum-sealed bags or bulk 10kg-20kg bags.

• Sorting: Leaves are manually sorted to remove yellowing, bruised, or damaged specimens.

6. Export Policy & Logistics

• MOQ: 20kg (Dried) or 100kg (Fresh via Air Freight).

• Lead Time: 3 – 5 days for harvest and processing.

• Shipping Methods: * Air Freight: Necessary for fresh leaves to maintain color and scent.

  • Sea Freight: Suitable for large-scale dried leaf orders.

• Export Markets: China, Korea, Japan, Thailand, and Europe.

7. Why Choose Vinahugo?

• Pristine Sourcing: We source directly from the limestone regions where the best Mac Mat grows, ensuring a superior scent compared to lowland varieties.

• Preservation Expertise: Our drying and freezing processes are specifically calibrated to lock in the volatile essential oils that give the leaf its value.

• Direct Farmer Network: We support local highland communities, ensuring fair trade and a consistent year-round supply.

8. Contact Information

VINAHUGO CO., LTD

📞 Phone: +84 909 735 434 (WeChat – WhatsApp)

📧 Email: info@vinahugo.com vinahugo.info@gmail.com

🌐 Website: vinahugo.com

💬 WhatsApp: Click to chat directly