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Turmeric leaves, known as patoli leaves in Goa, hold a special place in Goan culinary and cultural traditions. These fragrant leaves are used for the feast of Our Lady of Assumption held in August and the festival of Nag Panchami to prepare Patoleo, a traditional sweet dish. Made by spreading a rice paste on the leaves, filling it with a mixture of coconut, jaggery and cardamom, and then steaming it, Patoleo is a delicacy that celebrates the monsoon season. The unique aroma of turmeric leaves infuses the dish with a distinctive flavor, making it a cherished treat. This tradition reflects Goa's rich heritage and the importance of nature in its cuisine.

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