Banana leaf

Plantain leaf is a large, flexible, and resistant leaf that comes from the banana plant, a very common tropical plant in warm regions of Latin America, Asia, and Africa. Traditionally, it is used in cooking to wrap food before steaming, grilling, or baking it, imparting a characteristic aroma and preventing the food from drying out or sticking.

These leaves are especially popular in the preparation of tamales, fish, rice, and other typical dishes from countries like Mexico, Guatemala, Colombia, and the Caribbean.

From a nutritional standpoint, although they are not consumed directly, plantain leaves are natural, biodegradable, and free of chemicals, improving the presentation and flavor of food. Furthermore, they are an eco-friendly alternative to aluminum foil or plastic.

In different regions of Latin America, the plantain leaf is also known as banana leaf, guineo leaf, or simply plantain when referring to the leaf in a culinary context.