Curry Leaves
Highly aromatic leaves, used mainly in Southern Indian cooking. An essential ingredient of curry powder, green chutneys and marinade pastes. Use generously, doubling the quantity in those recipes that require fresh curry leaves.
Curry leaves come from a plant of Indian origin Murraya Koenigii and are widely used in Indian cooking thanks to their highly aromatic flavour. Curry leaves lose a lot of their flavour when dried so use generously when replacing fresh curry leaves.
Curry leaves are to South Indian cuisine the equivalent of coriander leaves in North Indian cuisine. They feature in dishes from saags in Gujarat to the fish curries of Kerala. Curry leaves are vital in Chennai (Madras) the sole region in which they form the basis of most masalas. In the majority of India they are simply used as a tempering in the last few minutes of cooking.
Used mainly in Southern Indian cooking. An essential ingredient of curry powder, green chutneys and marinade pastes. Use generously, doubling the quantity in those recipes that require fresh curry leaves.
Available in 10g jar and refill pack.
Culinary UsesIngredientsDried Curry Leaves.
Nutrition / Allergen InformationSuitable for vegetarians
Gluten Free
