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Curry Leaves

Curry Leaves

Taste: Curry leaves are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise, and lemongrass. When cooked, Curry leaves have a mild and slightly pungent bite with a nutty aroma.

Uses: Curry leaves are best suited for cooked applications such as boiling, steaming, or sautéing. They are commonly incorporated in southern and western Indian cooking and are used similar to bay leaves, although the leaves are edible after they are cooked and do not need to be removed before eating. Curry leaves add a bright flavor to stews, curries, soups, rice dishes, and dals. The leaves are usually stripped from the stem, fried in hot oil with other spices, and either used as a base for making a dish or poured over an already-made dish for flavor. Curry leaves pair well with lentils, yogurt, coconut milk, aromatics such as onions, garlic, and ginger, mustard seeds, chile peppers, oyster sauce, pea shoots, eggplant, pork, and fish.

Health Benefits: Curry leaves provide vitamin A, vitamin B, minerals, amino acids, and alkaloids.

Colour
Green
Allergen
May Contain Celery/Mustard
Country Of Origin
Morocco
Seasonal Availability
Year Round
Shelf Life
5 Days
Storage
Keep Refrigerated
Weight
15g

Curry Leaves

£3.45

Category: