Thai Sustainable Packaging

            Last week I and my family visited my grandpa and grandma in Kanchanaburi. My grandpa and grandma were greeting us with many Thai desserts or "Khanom Thai"(in Thai word). All of them were wrapped with banana leaves in various shapes and sizes. They are created in different looks, tastes and smells, although mainly ingredients are rice flour, coconut milk, Palmyra-palm sugar and local resources such as banana, pumpkin, yam, taro , ect.. Thais can recognize what are inside the wrappers by memorizing the ways of wrapping or folding. The packing ideas were to hold all of the ingredients together and also to offer the food which are wrapped, nicely seasoned. They are not only exquisite but also good for your health. Wrappers used in Thai food are eco friendly materials which can be found easily in locals Banana leaf, pandan leaf, Lotus leaf, Bamboo Stalks and Palm, ect..
            Ancient Thais discovered nice, sweet and healthy Thai food and desserts by doing experiments, keep on studying and finally creating their own styles of Thai. Local resources with Local labors are applied to make the unique tasty Thai food and desserts which becomes one of Thai wisdom. The wrappers also have significant characteristics as following:

            Plant scents wrappers are providing the significant scent to food when cooking.Specific scents increase our appetite. Some plant wrappers can even be eaten as delicious foods for the good health.

            Finally but mainly important, they are made of eco friendly material which are local resources and convenience to pack and use. The packing can be managed by local people using handicrafts technique without relying on industrial factory. These have got the ability of flexibility in sizing adjustable packing. These help minimize the environmental impact of the packaging.

            Here are some Thai food and Thai desserts wrapped by plant leaves and Bamboo stalks that I would like to recommend you all should try once.         

            Khao Tom Mat It is made of sticky rice, coconut milk, bananas and black beans wrapped with banana leaf then boiled it.

            Kanom Sai-Sai or Kanom Sod Sai  Sweet Stuffed Dough made of  coconut mixed inside with coconut pudding outside (salty), then wrapped with banana leaf and steamed it.

            Khao Niao Na Sangkhaya It is made of sweet sticky rice with Sangkhaya Custard (steaming egg with sugar and coconut milk) wrapped with banana leaf.

            Khao-Lam It is made of sticky rice with coconut milk and black cowpeas roasted in bamboo stalks. After it is cooked, the natural bamboo tissue wraps up the sticky rice and all inside with nice smell and different texture.

            Khao Hor Bai Bua It is the mixed rice with various spices such as pork, sausage, mushroom, dried shrimp, salted egg yolk and lotus seed. Wrapped in the lotus leaves then steamed it.

            Hor Mok It is made of coconut milk, chili paste, fish and some herb ingredients all put together in banana leaf and steamed or grilled.

            Khao Tom Luk Yon It is a special dessert for a Thai tradition Awk Phansa Day (the end of Buddhist lent in late Octobers). It is made from glutinous rice, coconut cream and sugar, and wrapped up in a palm leaf with long-tails to hold before tossing them as the thing offered to the Buddha Image in the parade. The long-tailed wrappers are also for monks to carry them away. (http://www.mthai.com/en/tag/thai-wisdom)

            Khanom Jaak  It is made from flour, coconut milk and palm sugar, wrapped in a palm leaf and roasted on a small charcoal to get smell of burnt palm leaf.