Medium to large in size the Alemow can be recognized by its protruding mammilla or its knob-like and bumpy exterior. Its shape is round to ovate.
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, lb : 0
This item was last sold on : 01/29/14
Curry leaves are available year round.
Curry leaves release a strong curry-like fragrance with a citrus, sometimes compared to a tangerine, overtone. Some describe the flavor as nutty with a hint of lemon. Resembling a small narrow bay leaf, several small shiny pointed leaflets grow closely along a central stem. These aromatic leafy powerhouses are dark green on top with a pale green underside. Curry leaves should be purchased as needed as they quickly lose flavor.
Curry leaves provide vitamin A, vitamin B, minerals and carbohydrates, proteins, amino acids and alkloids.
A must for making Indian curries and authentic Thai dishes. Best fresh, curry leaves may be oven-dried or toasted immediately before using in recipes. The whole stem may be tossed into foods. Briefly fry in butter or oil with spices; add to simmering meat, fish and vegetable dishes. Be careful when adding leaves to hot oil as fresh curry leaves will spatter. Soft textured, the leaves are edible and do not need to be removed before serving. Chop into fresh chutney or grind for spice mixtures.
Native to India and Sri Lanka, curry-leaf trees still grow wild in most regions of India except in the higher elevations of the Himalayas. Curry leaves grow on the Murraya koenigii plant that eventually grows into a tropical tree.
Recipes that include Curry Leaves. One is easiest, three is harder.
|Lisa's Kitchen||Mung and Azuki Beans with Fresh Peas and Spices|
|The Perfect Pantry||Mulligatawny Soup|
|Sailu's Kitchen||Chamadumpala Pulusu Arbi (Taro Root) Curry|
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