Essential to Indian and Sri Lankan cooking, these confusingly named leaves have a herbal aroma and warm, toasty flavor that is irreplaceable! In the rue family and related to citrus, curry leaves are used extensively in Indian and South Asian dishes, although they are not found in the familiar Anglo-Indian curry spice mixes, despite what the name would imply. These curry leaves are grown and dehydrated in California to preserve optimal flavor. Best used frequently, with abandon, and within two months.
Contains: Dried curry leaves.
- Botanical Name: Murraya koenigii
- Alternative Names: Kadipatta, sloek kontroap
- Origin: Fallbrook, California USA
- Tasting Notes: Warm, toasty, coriander, citrus, herbal
- Pairs Well With: Brown Mustard Seed, onions, ghee
- Try In: Dals, soups, roasted chicken
- Special Tips: Can be ground into a powder or rehydrated in hot water. Or sauté in ghee/oil with onions and mustard seeds to create a flavor base for lentils, curries, or fabulous roasted chicken. Unlike bay leaves, curry leaves are perfectly delicious eaten whole, so you can remove them after cooking or leave them in the dish