Origin and production
“ THE HEART OF TRADITIONAL INDIAN FLAVORS ”.
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 primarily used in Indian and Southeast Asian cuisine, where their distinctive aroma makes them indispensable. Contrary to what the name might suggest, they are not related to the spice powder "curry." The leaves are often used fresh or dried and lend a special touch 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 let them simmer to release their full aroma. Remove the leaves before serving. In Indian cuisine, they are a typical ingredient for tadka (frying spices in hot oil) to infuse the oil with flavor. They are also excellent in rice dishes and lentil dals.
Interesting facts
Curry leaves have been considered an indispensable ingredient in Indian cuisine for centuries. Their fresh, citrusy aroma makes dishes more digestible and adds depth to their flavor. In many regions, they are roasted in hot oil at the very beginning of cooking, as this is the best way to release their essential oils. In traditional households, curry leaves are valued not only for their taste but also as a symbol of freshness and vitality in the kitchen.
Ingredients
100% curry leaves.
