Description
Banana leaves are large, flexible green leaves used extensively as natural wrappers and serving plates in many Asian, African, and Latin American cuisines. In Bangladesh, India, and Sri Lanka, they are commonly used to wrap pitha, fish, or rice for steaming or grilling, where the leaf imparts a subtle, earthy aroma to the food. Although inedible, they are prized for their ability to trap moisture and flavor. Scientifically from the Musa species, these leaves are smooth, aromatic when heated, and biodegradable — making them both functional and eco-friendly in traditional and festive cooking alike.