9 LEAVES USED IN SOUTH INDIAN CUISINE FOR SERVING FOOD AND THEIR HEALTH BENEFITS

When it comes to Indian cuisines, every regional cuisine offers an array of flavours, unique cooking techniques and ingredients that make them one-of-its-kind. And one of the rare features of Indian cuisines is the use of green leaves of different plants used for cooking and serving food. They not just make the food look even more presentable, but also impart nutritional benefits that make the final dish good for gut health and overall metabolism too. Let us explore 9 such leaves that are used in South Indian cuisine to serve food, and what are their lesser-known health benefits.

Banana Leaf (Vazhai Ilai): Banana leaves are rich in antioxidants like polyphenols, which can infuse into the food. They are also eco-friendly, biodegradable, and believed to enhance the flavor of the food.

Teak Leaf (Thekku Ilai): These leaves are known for their natural astringent properties, which can help in digestion. They are often used during festivals and are valued for their durability and ability to impart a mild flavor to the food.

Turmeric Leaf (Manjal Ilai): Turmeric leaves have antiseptic and anti-inflammatory properties, which can help in boosting immunity. They add a subtle earthy flavor to the food, especially in steamed dishes.

Jackfruit Leaf (Pala Ilai): Jackfruit leaves are traditionally used to make eco-friendly plates and are rich in fiber. They help in keeping the food fresh and add a slight fragrance to the dishes.

Plantain Leaf (Vazhappazham Ilai): Similar to banana leaves, plantain leaves are high in antioxidants and are biodegradable. They are believed to have cooling properties and help in enhancing the taste of food.

Mango Leaf (Mavilai): Mango leaves have antioxidant and antimicrobial properties. They are often used in traditional ceremonies and occasionally for serving food, especially during festivals, adding a pleasant aroma to the dishes.

Coconut Leaf (Thengai Ilai): Coconut leaves are used to create eco-friendly containers and plates. They are known for their cooling properties and add a mild coconut flavor to the food.

Fig Leaf (Atti Ilai): Fig leaves are rich in fiber and have anti-diabetic properties. They can impart a unique flavor to the food and are used in traditional and ritualistic settings.

Betel leaves (Vetrilai): Betel leaves contain compounds like eugenol, which can stimulate digestive enzymes, aiding digestion and reducing bloating.Betel leaves have natural antibacterial and antifungal properties, helping to prevent infections and keep food safe from contamination.