curry leaves

The Heart of Traditional Indian Flavors

ORIGIN AND MANUFACTURE

Curry leaves come from the curry plant (Murraya koenigii), a member of the rue family and a close relative of the lemon tree. They are used primarily in Indian and Southeast Asian cuisine, where their distinctive aroma makes them indispensable. Contrary to what their name suggests, they are not related to the spice powder "curry." The leaves are often used fresh or dried and add a distinctive flavor to dishes.

TASTE AND AROMA

Fresh, spicy, with a slightly citrusy and bitter note that becomes more intense when cooked.

APPLICATION

Add 10-15 leaves to curries, stews, or soups and simmer to release their full flavor. Remove the leaves before serving. In Indian cuisine, they are a typical ingredient for tadka (sautéing spices in hot oil) to infuse oil with flavor. They are also excellent in rice dishes and lentil dals.

HEALTH BENEFITS

Curry leaves are rich in antioxidant compounds, promote digestion, have anti-inflammatory properties and support overall health.

INGREDIENTS

100% curry leaves.