Decoded: The science behind using banana leaves for eating and steaming food

Banana leaves, with their large, sturdy, and pliable foliage, have long been an integral part of many traditional cuisines and culinary practices, especially in the southern regions of India. 

Krish Ashok in his latest reel mentions the “science” behind using banana leaves. “There are some amazingly aromatic and healthy polyhenols in the banana leaf that you don’t get much of if you just simply eat food on top of it. To get those, you have to steam food inside the banana leaf,” he says. 

 

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Dr Monal Velangi (PhD), senior dietitian, K J Somaiya Medical College, Hospital and Research Centre, says, “Banana leaf has a very distinct earthy flavour and a bit of waxy texture on its surface. These properties make it less palatable to consume in the raw form. The fibre content is way too high (about 72%). Upon breaking the leaf it gives an unbreakable thread-like texture of long stripes, making it difficult to chew.” 

Human body lacks cellulase, she says, and hence it’s unable to digest. Too much high fibre content in raw form may cause stomach upset. However, cows secrete cellulase and are able to process it easily. Thus, this makes it inedible, but has some wonderful properties which can be taken advantage of, when cooking. 

Structure and composition of banana leaves

Banana leaves, obtained from the banana tree, are large and have a waxy coating on their surface. This coating makes them easy to clean and water-resistant. They serve as an ideal surface for cooking certain foods, like steamed modaks, momos, and fish. “This method offers healthy cooking options, especially prevalent in Goan and Parsi cuisine in India. Even Chinese cuisine utilises banana leaves for steaming some meat dishes,” informs Dr Velangi.

In South India, the banana leaf’s large size and flexible form make it ideal for serving food at home and in restaurants. However, it’s important to “clean the leaves thoroughly, and selecting fresh leaves is crucial”.

Chemical and physical reactions that occur when food is steamed in banana leaves

According to Dr Velangi, the juices from banana leaves contribute a unique delicacy to food due to their sweet, earthy aroma and subtle taste when used for steaming. Additionally, extracts from the banana leaf leach into the food. 

In Sanskrit, banana leaves are termed ‘Kadali’ leaves. (Source: Freepik)

She notes, “Research on animals suggests anti-diabetic effects from a banana leaf extract (rutin), but further studies are needed. Cooking also releases polyphenols and flavonoids from the leaves, which enter the food and provide antioxidant benefits. These antioxidants may help delay the onset and progression of non-communicable diseases like diabetes, cancer, and heart disease.”

Specific cultural or traditional reasons behind the use of banana leaves in cooking and serving food

In Sanskrit, banana leaves are termed ‘Kadali’ leaves and are considered sacred and holy in Hindu mythology. “Banana leaves consistently appear on the list of contents needed for Vedic rituals and religious pujas in Hinduism,” Dr Velangi explains. They are commonly used to distribute prasad. 

This practice has provided an eco-friendly approach in India for centuries. With recent climate change concerns, the continued use of banana leaves as natural tablemats and serving dishes deserves continued focus. 

Dr Velnagi advises sitting on the floor while eating on a banana leaf can offer additional health benefits according to yogic principles. Additionally, banana leaves were historically used in the serving of Satvik food.

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