Curry Leaves - (Punnet)

Fresh Curry Leaves

Flavor & Aroma

Fresh curry leaves have a distinctive citrusy, slightly bitter flavour with a subtle nutty note. They have a strong, fragrant aroma that becomes more intense when crushed or heated.

Appearance

Curry leaves are small, slender, glossy dark-green leaves that grow in clusters on the curry tree.

Culinary Uses

Curry leaves are widely used in Indian and Sri Lankan cooking. They are commonly added to:

• Curries and dals

• Rice and noodle dishes

• Chutneys and sauces

• Soups

• Tempering or tadka with oil and spices

Fresh curry leaves provide a stronger flavour and aroma than dried leaves. They can be left in the dish for flavour or removed before serving.

Vitamins & Minerals

Curry leaves contain vitamins A, B, C and E, along with minerals such as calcium, iron, magnesium and phosphorus. They also contain naturally occurring antioxidants.

Storage

Store fresh curry leaves in the refrigerator, ideally wrapped loosely in paper towel and placed in an airtight container or bag. Use while fresh for the best flavour and aroma.

Nutrition information may vary depending on freshness, variety, growing conditions, and preparation.