Description
Dried bamboo leaves are flat, green, and aromatic, traditionally used to wrap sticky rice, dumplings, and herbal mixes in East and Southeast Asian cuisines. Derived from Bambusa species, these leaves impart a subtle grassy fragrance when steamed, enhancing the aroma of food wrapped within. Though not eaten directly, they infuse dishes with a natural, earthy essence and offer a rustic, visually appealing presentation.