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Banana leaf
Banana leaf is the leaf of the Banana plant. It is used for various functions,
such as for decorative elements, wrappings, plate mat, and employed in
cooking method.
It is used as a decorative element for special ceremonies in Hindu and
Buddhist cultures. It is also used as a plate to serve food in countries like
India and Philippines.
Coconut Leaf: The coconut Coconut produces a crown of pinnately
compound yellow-green leaves called fronds. Each frond reaches 15 to 17
feet in length.
Lemon leaves: Lemon leaves are aromatic, deep green and shiny, and useful
in many applications. Because they are not toxic, they can be used widely,
including in cooking. If you have access to a lemon tree you will be
pleasantly surprised to find how many ways people use the leaves.
Neem leaves: Neem leaves grow on the neem tree, Azadirachta indica, native to India
and Southeast Asia. A fast growing evergreen and ornamental, its leaves are available for
collection year round. They are widely used in Ayurveda. The leaf extract is used in
toothpastes, skin products and mouthwashes. It is also used in making creams for local
application. The leaves are also used in making Neem tea and in capsule form. The leaves
are also used to extract Neem juice.Papaya Leaf :Papaya leaf has been found to possess
anti- malarial properties as well. Thus, papaya leaf juice is often used in some parts
of the world as a prophylactic for preventing malaria in certain endemic regions.
Papaya leaves contain important nutrients such as vitamins A, B1, C and E, calories,
protein, carbohydrates, calcium, phosphorus, iron and water.
Indian gooseberry(Amla)
According to Ayurveda, amla balances all three doshas. While amla is unusual in that it contains five
out of the six tastes recognized by Ayurveda, it is most important to recognize the effects of the "virya",
or potency, and "vipaka", or post-digestive effect. Considered in this light, amla is particularly helpful in
reducing pitta due to its cooling energy.[5] It also balances both Pitta and vata by virtue of its sweet
taste