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This item was last sold on : 12/05/15
Fresh Curry leaves are glossy green leaves that grow pinnately along a stem. They are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise, and lemon grass.
Curry leaves are available year-round.
Fresh Curry leaves should not be confused with curry powder. The leaves are a fresh herb that come from the curry tree. Curry powder is a spice mix that might include dried curry leaves, but usually does not. Fresh Curry Leaf trees are botanically classified as Murraya koenigii and are part of the Rutaceae family that also includes citrus. They are different from the similarly-named curry leaf plant, which is not related. This herb is also called karieppilai, karivepaaku, kari patta, and sweet neem.
Curry leaves provide vitamin A, vitamin B, minerals and carbohydrates, proteins, amino acids and alkloids.
Southern and Western Indian cooking often features fresh Curry leaves. They are used somewhat like bay leaves in Indian cooking, although the leaves are edible after they are cooked and don't need to be removed from dishes before eating. They add a bright flavor to rice dishes, lentils, curries, yogurt, bread, and more. The leaves are usually stripped from the stem, fried in hot oil with other spices, and either used as a base for making a dish or poured over an already-made dish. Choose fresh Curry leaves that are bright, dark green and that are free from bruises. Store them in the refrigerator for up to two weeks. They can be stored for up to six weeks in the freezer or even longer after being dried and stored in an air-tight container.
Fresh Curry leaves are used in traditional medicinal practices as well as in cooking. They are considered antimicrobial, anti-inflammatory, and even anti-diabetic. They are used to keep the skin and hair healthy, along with the digestive system.
Fresh Curry leaves are native to India, where they are the most popular today. As Indian cooking has spread around the world, so has this aromatic herb. The use of Fresh Curry leaves is most prominent in the southern and western parts of India, as well as Sri Lanka, where it is quite common. Northern Indian cuisine, on the other hand, makes more use of curry powder rather than Fresh Curry leaves.
Recipes that include Curry Leaves. One is easiest, three is harder.
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