Malva verticillata (Chinese: 冬寒菜; pinyin: dōngháncài, Korean: 아욱 auk) is grown on a limited commercial scale in China; when made as a herbal infusion, it is used for its colon cleansing properties and as a weight loss supplement.[citation needed] In the Levant, Malva nicaeensis leaves and fruit are used as food (e.g., khubeza patties).[5] Bodos of Northeast India cultivate a subspecies of Malva called lapha and use it extensively in their traditional cuisine, although its use is not much known among other people of India except in the northern Indian state of Kashmir where Malva leaves are a highly cherished vegetable dish called "Soachal".[3] The third century BC physician Diphilus of Siphnus wrote that "[mallow] juice lubricates the windpipe, nourishes, and is easily digested."[7] Horace mentions it in reference to his own diet, which he describes as very simple: "Me pascunt olivae, / me cichorea levesque malvae" ("As for me, olives, endives, and mallows provide sustenance").