9 leaves commonly used in south Indian cuisine for serving food and their health benefits

9 leaves commonly used in south Indian cuisine for serving food and their health benefits

Here are 9 leaves commonly used in South Indian cuisine for serving food, along with their health benefits:

Banana Leaf: Rich in antioxidants, banana leaves have anti-inflammatory properties and can help reduce cholesterol levels. They are also known to have antibacterial properties, which can help prevent foodborne illnesses. (Wikipedia: Banana Leaf)

Turmeric Leaf: Turmeric leaves have anti-inflammatory properties and are rich in antioxidants. They can help reduce joint pain and inflammation, and also have antibacterial properties. (Wikipedia: Turmeric)

Banyan Leaf: Banyan leaves are rich in antioxidants and have anti-inflammatory properties. They can help reduce cholesterol levels and prevent heart diseases. (Wikipedia: Banyan)

Neem Leaf: Neem leaves have antibacterial and anti-inflammatory properties, which can help prevent foodborne illnesses and reduce inflammation. (Wikipedia: Neem)

Peepal Leaf: Peepal leaves are rich in antioxidants and have anti-inflammatory properties. They can help reduce cholesterol levels and prevent heart diseases. (Wikipedia: Peepal)

Mango Leaf: Mango leaves are rich in antioxidants and have anti-inflammatory properties. They can help reduce cholesterol levels and prevent heart diseases. (Wikipedia: Mango)

Tej Patta Leaf: Tej patta leaves have antibacterial and anti-inflammatory properties, which can help prevent foodborne illnesses and reduce inflammation. (Wikipedia: Tej Patta)

Pudina Leaf: Pudina leaves are rich in antioxidants and have anti-inflammatory properties. They can help reduce cholesterol levels and prevent heart diseases. (Wikipedia: Pudina)

Gundruk Leaf: Gundruk leaves are rich in antioxidants and have anti-inflammatory properties. They can help reduce cholesterol levels and prevent heart diseases. (Wikipedia: Gundruk)