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Whether from southern to northern parts of India, serving food on a banana leaf is more than a tradition. You will see the green, glossy banana leaf during festive occasions, traditional feasts, and even at everyday meal occasions in certain regions. It is an ancient practice; therefore, not only does it describe the rich cultural heritage of India, but it also gives its food a better taste and offers extra nutrition. There's something peculiarly rustic-charming about sitting down and eating a meal served on a banana leaf, the fragrance of the leaf itself adding to the senses. Far away from aesthetics and way much farther from tradition, there's science as to why food tastes better when served on a leaf.
The Science of Flavour Enhancement from Banana Leaves
Krish Ashok is making ripples in the food science world, with a clear firm belief: the best food advice still comes from your grandmothers. Sharing some of those best practices for health diets and generations of food choices, says Ashok, "There are some amazing aromatic healthy polyphenols in the banana leaf that you don't get much of if you just simply eat food on top of it. In other words, for you to get those, you have to steam food inside the banana. The leaf has a very thin epicuticular wax coating on the surface. All the plant produces this. It helps to prevent the leaf from drying up, but also, it serves to keep away those hungry caterpillars, at least when it is fresh. So, when you wrap food like idli or fish in banana leaves and cook it, this epicuticular wax melts, and all those valuable polyphenols are fat-soluble. So, this highly flavoured almost key-like liquid mixes with your food and lends it an unforgettable flavour. Now, what you can do is take freshly cooked hot food and then wrap it in these leaves, leave it for an hour, and then put it in the fridge after that."
How to Prepare Banana Leaves
Cleaning: Always wash the banana leaves thoroughly under running water before their use to remove impurities or pesticides. Pat them dry with a clean dry cloth.
Cutting: Cut the banana leaves into the desired size using kitchen scissors. Removing the central thick vein can allow for more pliability and easy handling of the leaves.
Softening: For the leaves to be pliable, they can be quickly flashed over an open flame or soaked in hot water for a couple of minutes. That will also make some oils and aromatic compounds more freely available.
Oiling (Optional): Bespeckling the leaves very lightly with some neutral oil will prevent sticking if using for wrapping food to cook.
How to Store Banana Leaves
Refrigeration: If you don't want to use the banana leaves immediately, wrap them in a damp cloth or paper towel and store them in a plastic bag. Place the bag in the vegetable compartment of your refrigerator. They should be kept for about a week.
Freezing: The banana leaves could also be frozen for a longer duration. Place the leaves flat in a large ziplock bag and be careful not to trap air. They can be stored for six months in the freezer. Bring them to room temperature to thaw before use.
