Also recognized as Murraya koenigii, Curry Leaves Organic are from a slight humid tree from the citrus family and these pure aromatic leaves are gathered from India. Curry Leaf is described to have therapeutic stuffs and is extensively used in Southeast Asian cuisine. Many vegetarians like these leaves due to its nice flavoring feel.
Also Known As: Dried Curry Leaves, Kari Patta, Meetha Neem and Murraya Koenigii.
Taste and Aroma: Powerful, smokey, lemony, spicy and distinctive.
Uses: Southeast Asian Cuisine, vegetarian cooking, curry, potatoes, chicken, shrimp, soup, stew, sauce and rice.
Fact: While Curry Leaves and Curry Powder share a common name, they are completely different ingredients that each deserve their own sampling.
Ingredients: Dried Curry Leaves
- 1 OZ (28 Grams)
- 3 OZ (85 Grams)
Country of Origin: Product of USA
Storage Instructions: Keep in Dry and Cool Place.
Posted by Dan O'Brien on 11th Sep 2016
This is the secret ingredient to most all Masalas. The leaves arrived fresh and aromatic.
Take a few leaves and fry in your oil along with your other spices. It will have your friends searing you were catered by an Indian Restaurant.
An absolute necessity for any one wanting to cook Indian Food.
PS... can be frozen once it arrives.