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Banana Leaves

Banana_Leaves_Fresh
Article Number : 15.600.190
Unit/Weight : 1kg/500gr
Brand : Fruit
Country : Thailand

Banana leaves are the leaves of the banana plant. They have various functions, such as for decoration, as in numerous Hindu and Buddhist ceremonies;[1] for wrapping; for cooking, as in Thai cooking; and as placemats or in serving food, as in countries such as India, the Philippines, Indonesia, Malaysia, Sri Lanka, and Singapore.

 Prasadam offered on banana leaves after Puja at a home in Guntur, India.

Like green tea, banana leaves contain large amounts of polyphenols, including EGCG. They also contain polyphenol oxidase, an enzyme that produces L-DOPA, a treatment for Parkinson's disease

 

In Caribbean and Mexican cuisine

 In Puerto Rico and the Dominican Republic, banana leaves and parchment paper form the wrapper for pasteles (similar to tamales). Ground green bananas stuffed with meat are packed inside and then boiled with the banana leaf imparting extra flavor and aroma.

 Mexican, and more specifically Oaxacan tamales and a local variety of lamb meat, or barbacoa tacos are often steamed in banana leaves. Banana leaves are used for wrapping pork in the traditional Yucatán dish Cochinita pibil. The Hawaiian imu is often lined with banana leaves.Banana leaves used in cuisine are generally large, flexible, and waterproof. When cooking food with or serving or wrapping food with banana leaves, they may confer an aroma to the food leaves; steaming with banana leaves imparts a subtle sweet flavour to the dish.

 The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. The dried leaves are called 'Vaazhai-ch- charugu' in Tamil. Some South Indian, Filipino and Khmer recipes use banana leaves as a wrapper for frying. The leaves are later removed to retain flavor. In Vietnamese cuisine, banana leaves are used to wrap foods such as cha-lua.