Leaves Here are some common leaves you might have already known or seen but are not too sure of its names and its uses. You can recognize and identify them correctly once you are familiar with them. To be able to master them you have to use them often or otherwise see them being used often. I just love to add leaves in my cooking. It really makes a lot of difference to the dish.
Every dish has it individual distinctive taste and aroma when different kinds of leaves are used.
Some leaves are meant to be mixed or use as herbs or part of the ingredients and some others have to be removed when serving or eating. This is because the leaves are thicker and larger. Only the juice is extracted from the leaves while cooking, which produces such strong fragrance and unique flavor. Big leaves are than tied in a knot in order to keep them in shape especially when stirring the gravy or the liquid, like tumeric leaves and pandan leaves. Some other leaves are made to wrap food simply for its distinctive flavor and aroma which is commonly and traditionally used in Malay cooking for example, banana leaves,coconut leaves and pandan leaves.