The art of using leaves such as banana leaves or teak leaves such as ours to serve and carry food has been used by our ancestors for a very long time before plastic and Styrofoam. So the technology is not something that is new to us.
Functionally these natural materials compliments the type of food that originates from this part of the world and is even imbedded in the cooking stage. With that in mind we simply take from what has been used before and brought to back to modernized this form.
The plant is native to south and southeast Asia, mainly India, Sri Lanka, Indonesia, Malaysia, Thailand, Myanmar and Bangladesh. Every element of the teak tree can be cultivated. The fresh leaves of the trees are edible and because of the water proofing ability of these leaves it has been used for construction, furniture and boat decks. The bark and leaf has been proven to be medicinal and the wood trunk is a durable material.
Cleaning and hygiene
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The leaves used to make the plates are all edible leaves so it’s harmless to humans.
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The leaves have a natural waxing coat on them, so it doesn’t absorb liquid.
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The ‘glue’ used to fix the leaves together is simply sticky rice flour paste (that Thai people us to make desserts) and is 100% non - toxic.
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If you feel it is necessary to clean it before serving please simply use a damp cloth. If it is too wet it can affect the sticky rice flour and loosen the leaves.
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The leaves were soaked and wash in water in the initial stages, the marks on the brown leaves are harmless and just a little design flare from mother nature!
Life cycle
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Leaf plates last up to 3 – 4 months in storage.
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If kept in an air tight compartment or bag they can last up to a year!
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The plates are designed for single use as washing them for re-use causes the leaves to come apart.
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Put 2 leaf plates together and tying it turns our plates into little take away boxes!
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Every part of the plates is natural and can go straight into your compost bin, ocean or forest without harming nature.