Aman Trivedi
Used in tribal regions of India to create disposable plates and bowls, and provide a nice aroma to the dish.
Used in Japanese cuisine, these leaves are used to wrap and serve food during the autumn season and to give a seasonal and decorative touch to meals.
Mostly used in Chinese and Thai cuisines, to impart a unique fragrance to the food wrapped in them.
These leaves are used to make dishes like dolmas in Mediterranean and Middle Eastern cuisine, they add a slight tangy flavour and keep the filling moist and flavorful.
These leaves impart a slightly woody aroma to the food and are used in some Indian and Southeast Asia regions for their sturdy texture and ability to hold the food.
Primarily used in Mexican cuisine to wrap tamales, they help to keep the dough moist during steaming and add subtle corn flavour to the dish.
Used in Southeast Asia cuisines to wrap rice, desserts, and meats. They impart a sweet, floral fragrance to the food and are also used in line serving dishes for added aroma.