Leaves in the tropics are big. Bigger than the ones up in Greenland and down in New Zealand. This is because larger leaves tend to frost during cold nights and overheat in desert-like climates, but they cope very well in hot and wet tropical areas such as Southeast Asia (Klein).
Leaves of banana, bamboo, coconut, water lotus and betel nut palm in particular are put to good use in the Singaporean kitchen. These leaves are flexible and can be folded to wrap around food of different shapes. They also have strong water-proofing quality to withstand hot water and steam, as well as the gravies so common in Singapore’s food cultures. Some of them even impart a fragrance to the wonderful treat they carry (Ng). Continue reading