Nature's Platters: 10 Leaves Used to Serve Food and Their Unique Benefits

By Famous India

Banana leaves are large, flexible, and waterproof, perfect for serving dishes. Their natural wax coating adds a subtle flavour and helps retain moisture and aroma

Sal leaves are sturdy and have a natural antibacterial property. They are often stitched together to make plates and bowls, perfect for serving hot and oily foods without getting soggy

Lotus leaves are large and waterproof, often used to wrap food for steaming or serving. They impart a mild, earthy flavour and are known for their aesthetic appeal

Maple leaves are traditionally used in Japanese cuisine, especially for serving tempura. They add a unique, decorative touch and a mild flavour to the food

Corn husks are commonly used in Mexican cuisine for tamales. They are flexible and strong, making them perfect for wrapping and steaming, which imparts a subtle corn flavour

Vine leaves are popular in Mediterranean cuisine for making dolmas. They are used for wrapping food, providing a tangy taste and keeping the food moist during cooking

Teak leaves are large and sturdy, often used in South Indian cuisine for serving and wrapping food. They help retain the food's heat and impart a mild, woody flavour

Betel leaves are commonly used in Indian cuisine to serve paan, a post-meal digestive. They have a spicy, slightly bitter taste and are known for their digestive properties

Pandan leaves are aromatic and often used in Southeast Asian cuisines. They are perfect for wrapping and serving food, adding a distinctive fragrance and subtle sweetness

Ti leaves are used in Polynesian cuisine for wrapping and serving food. They are large, durable, and lend a slightly sweet flavour to the food, especially when used in cooking

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