Did you know? The botanical name for curry leaves is Murraya koenigii.
Taste: Extremely aromatic with a strong flavour. Often, the flavour is 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 pair well with lentils, yoghurt, coconut milk, and aubergine. As well as aromatics such as onions, garlic, and ginger, mustard seeds. Best suited for cooked applications such as boiling, steaming, or sautéing. Commonly incorporated into southern and western Indian cooking. The leaves are used similar to bay leaves, although are totally edible after cooking and do not need to be removed before eating. They add bright flavour to stews, curries, soups, rice dishes are daals. Also, try curry leaves stripped from the stem and fried in hot oil with other spices. This can then be used as a base for making a dish, or poured over a dish for more flavour.
Health Benefits: Edible Curry Leaves provide vitamins A and B, minerals, amino acids, and alkaloids.
- May Contain Celery/Mustard
- Country Of Origin
- Seasonal Availability
- Year Round
- Shelf Life
- 5 Days
- Keep Refrigerated