Curry Leaves Leaves
Spices | Seasonings | Gin Botanicals | Aromatic Herbs | Aromatic Salt
Native to India, Curry Leaves are shiny, pointed, almond-shaped leaves with a complex citrus flavor, often described as reminiscent of lemongrass, anise and asafoetida, but none of these comparisons do it justice.
Known to have medicinal properties, they are also used in other parts of Asia, including Sri Lanka and Malaysia.
Curry leaves are generally used at the beginning of the cooking process or as a finishing touch. They are usually combined with mustard seeds and coconut oil to form a bouquet of flavors.
Curry leaves play an important role in both southern and northern Indian cuisine. They appear mainly in vegetable dishes. They have a slightly bitter, fresh and pleasant taste. They have digestive properties.
Put a teaspoon of mustard seeds in hot coconut oil. Turn off the heat, add a handful of Curry Leaves and, if you like, some dried red chili peppers and a touch of turmeric powder. This exquisitely aromatic oil serves as a flavor base to which other ingredients are added. In some dishes it is poured over the dish as a finishing touch. The flavor is the star, but the leaves are pushed to the side of the plate rather than eaten. Curry Leaves release the full depth of their aroma when fried and infused with oil and are rarely used as a raw garnish, as they would be bitter and chewy served that way.
The information contained in the description of this product is for informational purposes only. They do not replace the advice and monitoring of your Doctor.
Our products, which may originally be gluten-free, are not recommended for Celiac patients. Our products are packaged and sold in bulk, so we cannot guarantee that there is no cross-contamination.
