12 Facts About Banana leaf


The banana leaf is used for wrapping fish, which can then be steamed.

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In Bengali cuisine, banana leaf is used to prepare Paturi, which is marinated and seasoned boneless fresh fish steamed and cooked inside a banana leaf and eaten on it.

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In Indonesian cuisine, banana leaf is employed in cooking methods called pepes and botok; the banana-leaf packets of food are steamed, boiled, or grilled on charcoal.

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Banana leaf leaves are used to wrap several kinds of snacks kue, such as nagasari or kue pisang and otak-otak, and to wrap pressed sticky-rice delicacies such as lemper and lontong.

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In Java, banana leaf is used as a shallow conical bowl called "pincuk", usually to serve rujak tumbuk, pecel or satay.

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The cleaned banana leaf is often used as a placemat; cut banana-leaf sheets placed on rattan, bamboo or clay plates are used to serve food.

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Banana leaf leaves are commonly used in wrapping food, and are valued for the aroma they impart to the food.

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Banana leaf leaves are used for wrapping pork in the traditional Yucatan dish Cochinita pibil.

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Banana leaf leaves have been proposed as a material out of which to make trays for airline meals, to reduce their environmental impact.

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Banana leaf leaves are used by Hindus and Buddhists as a decorative element for special functions, marriages, and ceremonies in southern India and Southeast Asia.

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In Upper Myanmar, the banana leaf is used in handcrafting an elaborate multi-tiered offertory known as phetsein kundaung.

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In Thailand, banana leaf is used to create an offering bowl called krathong, an important element during festival of Loy Krathong on the full-moon day of the twelfth lunar month.

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