Organic Curry Leaves

Curry leaves were originally extracted from the Kari tree in South East Asia and are an important aromatic spice ingredient for curries and soups. In South India, they are an essential ingredient in curry powders, green chutneys and marinade pastes.

When cooking a curry or soup dish, fry the leaves in oil until crisp. Curry leaves are used in dals, sambhar, chutneys, lemon rice, coconut rice and vegetable dishes like potatoes, raw bananas, cabbage and beans.

Adding just 8-10 leaves will fill the kitchen with a heavenly and enticing aroma!
Curry leaves can also be added to buttermilk along with asafetida and fresh coriander leaves for a typically South Indian refreshing drink.

Contents: 30 g