Inventory, lb : 1.61
This item was last sold on : 03/25/23
Curry leaves are small in size and long, slender, and oval in shape narrowing to a point, averaging 2-4 centimeters in length and 1-2 centimeters in width. The shiny, dark green leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly clustered leaves. Curry leaves are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise, and lemongrass. When cooked, Curry leaves have a mild and slightly pungent bite with a nutty aroma.
Curry leaves are available year-round.
Curry leaves, botanically classified as Murraya koenigii, grow on a deciduous tree that can mature to 2-5 meters in height and are part of the Rutaceae family along with citrus and rue. Also known as Karieppilai, Karivepaaku, Kari Patta, and Sweet neem leaves, Curry leaves thrive in tropical and subtropical climates and should not be confused with curry powder. Curry leaves are a fresh herb that comes from the curry tree, while curry powder is a spice mix of seeds, spices, and herbs that have a different flavor altogether. Curry leaves should also not be mistaken for the curry plant, Helichrysum italicum, as it is unrelated.
Curry leaves provide vitamin A, vitamin B, minerals, amino acids, and alkaloids.
Curry leaves are best suited for cooked applications such as boiling, steaming, or sautéing. They are commonly incorporated in southern and western Indian cooking and are used similar to bay leaves, although the leaves are edible after they are cooked and do not need to be removed before eating. Curry leaves add a bright flavor to stews, curries, soups, rice dishes, and dals. 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 for flavor. Curry leaves pair well with lentils, yogurt, coconut milk, aromatics such as onions, garlic, and ginger, mustard seeds, chile peppers, oyster sauce, pea shoots, eggplant, pork, and fish. They will keep up to two weeks when stored fresh in a sealed container in the refrigerator and up to six weeks in the freezer.
In India, Curry leaves have been used in traditional Ayurvedic medicine since ancient times and are believed to have anti-inflammatory and antimicrobial properties. The leaves can be boiled into a tonic or ground and used as a stimulant to keep the digestive system working properly and hair and skin healthy.
Curry leaves are native and are prominently used in the southern and western parts of India. They were then spread by Indian migrants and are widely cultivated in home gardens across Asia. Today fresh Curry leaves can be found at specialty markets and stores in Sri Lanka, India, Pakistan, Bangladesh, Burma, Fiji, Malaysia, South Africa, Europe, and the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Herb & Wood||San Diego CA||520-205-1288|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Park Hyatt Aviara||Carlsbad CA||760-448-1234|
|Dija Mara 2021||Oceanside CA||760-231-5376|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Verbena Kitchen LLC||San Diego CA||609-458-1672|
|BeerFish||San Diego CA||619-363-2337|
|Alila Marea Beach Resort||Encinitas CA||805-539-9719|
Recipes that include Curry Leaves. One is easiest, three is harder.
|Handful of Recipes||Potato Stew|
|Food Gal||Malaysian-Style Stir-Fried Turmeric Shrimp|
|Vege Angel||SALTED AND CURRY LEAF FLAVORED CASHEW|
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Medan [email protected] Near Petaling Jaya, Selangor, Malaysia
About 106 days ago, 12/10/22
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About 117 days ago, 11/29/22
Jalan ss 2/62, Petaling Jaya, Malaysia Near Petaling Jaya, Selangor, Malaysia
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TTDI Wet Market Kuala Lumpur Malaysia
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SS2 Morning Market, Jalan SS 2/62, Petaling Jaya M
SS2 Morning MarketNear Petaling Jaya, Selangor, Malaysia
Jalan SS 2/62
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About 401 days ago, 2/18/22