Silver leaf has been a part of Ayurveda medicine from centuries and was adopted into culinary art for garnishing. It was a special ingredient in Mughlai and Awadhi cuisine like shahi tukra, biryani, korma and kebabs and continues to be used in paan, dry fruits, supari, elaichi and other foods.

It is known to —

• Provide a rich opulent look to foods.
• (Silver) Have antimicrobial properties which prevent the growth of bacteria.
• Prevents spoilage from contaminants.
• Increases the shelf life of foods where no other preservatives are used.