Banana Leaf
Banana leaf are the leaf produced by banana plants. Banana leaf in Indonesian cuisine have
a major role as a support for decoration, complement, and food packaging; besides that it
is also used in various religious activities. Traditions like this are also known in many places
in South Asia and Southeast Asia.
Banana leaves contain the same large amount of polyphenols as tea leaves, in the form of
EGCG, so that they produce a distinctive aroma when used as food additives.
As a food packer, there are various techniques for folding banana leaves for different
functions. In Javanese culinary treasures, the following techniques are known:
Cardamom - Kapulogo
Kapulaga or Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds: Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Cardamom Healthy Benefits:
1. Control blodd pressure
2. Prevent chronic disease
3. Treat digestive problems
4. Treat bacterial infections
5. Prevent bad breath and cavities
Other Cardamom Benefit:
1. As a seasoning ingredient
Cloves - Cengkeh
Cloves are the aromatic flowers buds of a tree in the family Myrtaceae, Syzygium
aromaticum
They are native to the Maluku Islands in Indonesiaand are comonly used as spice,
flavoring or fragrance in consumer products, such as toothpaste, soaps, cosmetics,.Ã?Â
Cloves are available throughout the year owing to different harvest seasons across
various countries
Ginger (Zingiber officinale), is a plant whose rhizome is often used as a spice and raw
material for traditional medicine. The rhizome is in the form of a bulging finger in the middle
sections. The dominant spicy taste felt from ginger is caused by a ketone compound called
zingerone
Ginger is the family Zingiberaceae (tumenic) family. The scientific name for ginger was
given by William Roxburgh
