Banana leaf antioxidants, like polyphenols, are abundant, biodegradable, and environmentally beneficial, enhancing food flavor and promoting a healthy diet.
These leaves are known for their natural astringent properties, aiding digestion, and their strength, making them popular for their subtle flavor and use during festivals.
The antibacterial and anti-inflammatory qualities of turmeric leaves can strengthen immunity. They give food a little earthy flavor, particularly in steamed foods.
Jackfruit leaves are high in fiber and are traditionally used to manufacture environmentally friendly plates. They contribute to the food's freshness and give the meals a mild scent.
Fig leaves have anti-diabetic and high-fiber qualities. They are employed in customary and ceremonial contexts and can give food a distinctive flavor.
Eco-friendly plates and containers are made from coconut leaves. They provide the cuisine a subtle coconut flavor and are well renowned for their cooling qualities.
Mango leaves are known for their antibacterial and antioxidant properties, aroma, and use in traditional ceremonies, festivals, and food serving.